Plum Sorbet

July/August 2013

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This ruby-red plum sorbet recipe is perfect for kids and adults alike looking for a sweet cool treat. Make sure to pick plums that are ripe but not bruised.

Plum Sorbet

Makes: 3 cups

Serving Size: 1/2 cup

Active Time:

Total Time:


  • 5 cups quartered, pitted ripe plum (about 6 plums)
  • 1/2 cup Concord grape juice
  • 1/4 cup water
  • 1/2 cup sugar


  1. Puree plums in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
  2. Combine juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tip.) Freeze according to the manufacturer’s directions.

Tips & Notes

  • Make Ahead Tip: To Make Ahead: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
  • If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.


Per 1/2 cup: 138 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 35 g carbohydrates; 17 g added sugars; 1 g protein; 2 g fiber; 0 mg sodium; 216 mg potassium.

Nutrition Bonus: Vitamin C (22% daily value)

Carbohydrate Servings: 2 Carbohydrate Servings

Exchanges: 1 fruit, 1 other carbohydrate

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