Friday, 19 August 2011

Plum Sorbet

Kitchen Play List:  Newton Faulkner ~ All I Got
                                      Skin ~ Back Door Man
                                      Slash ft Ian Astbury ~ Ghost
                                      All Saints ~ Black Coffee
                                      The Rolling Stones ~ It's Only Rock & Roll
                                      Shania Twain ~ Nah!
                                      Nicola Benedetti ~ Tzigane

'Sweet, tart and plummy' is how the creator of this recipe described it...and they weren't 

I found this recipe whilst doing my recipe search to use up the plum mountain I had I wanted to find a variety of different ways to use them up and when I found this one, I knew I had to try it. And it was made and in my freezer within ten minutes of starting the pitting of the plums. Honestly! So easy...I was intrigued by the creators description of it as I often find sorbets too sits in the freezer for 4 hours and then is blitzed again and then back in the freezer until you want to serve it.

I take no credit for this recipe as I found it on and all credit is due to them for this fabulously easy and tasty recipe.

Plum Sorbet
Plum Sorbet Makes 3 cups
(Recipe from

1lb plums, pitted
1 cup orange juice
3 tbsp sugar
1 tbsp orange liqueur
1 tbsp lemon juice

Cut the plums in half, remove the pit and place the plum pieces in a blender. Add the remaining ingredients and puree. Taste and add more sugar or lemon juice as needed. 

Pour into a freezble container and place in the deep freeze for four hours. Remove from the freezer and blend again. Return to freezer for at leaste half hour before serving...or cover and freeze until ready to serve. 

You can use apple or white grape juice instead of orange. Or try Peach Sorbet or Orange Sorbet?

The arty Plum Sorbet shot...I couldn't decide which one to I'm using both! lol