Stone fruit season is magical. It really stands on its own because stone fruit has no equivalent in winter. It’s not like comparing store-bought blueberries in winter to wild blueberries in summer (the latter will always win). The many varieties of stone fruits pop in summer, and then they’re gone. So I try to make use of them every day they’re around! This plum-raspberry sorbet is the perfect way to do that. It pairs sweet plums with tart raspberry powder for a balanced, summery sorbet that isn’t saccharine-sweet. It’s similar to my Plum-Honey Lemonade, which also strikes that sweet-tart balance.
I have an ice cream maker, and I adore it, but I’ve found myself using it less in the summer, ironically. You’d think i’d have it out on the counter all the time. I’ve found myself more drawn to simple preparations in the summer, likely because I want to get out and enjoy the weather. Intricate, multi-step desserts feel more befitting of winter. So I make sorbet in the blender. This sorbet and my Easy Apricot-Thyme Sorbet, which strikes its own balance of sweet and earthy.
For this plum-raspberry sorbet, I used multi-colored plums. Yet the freeze-dried raspberry powder made the color uniform. I haven’t tested this recipe with fresh or frozen whole raspberries—just the powder. Just slice the plums and remove their pits. Freeze them for about 4 hours or until fully frozen. Add them to the blender with the powder and honey or maple syrup, and use a tamper to blend! Taste for sweetness: If you’d like it less tart, add more honey to your desired flavor! Enjoy immediately for a creamy texture or freeze for an icier texture. And some chopped basil tastes amazing as a topping!
The necessary tools for this recipe are a couple baking sheets or loaf tins for freezing, a blender and a tamper. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
This plum-raspberry sorbet has the perfect balance of tart and sweet! And it comes together quickly in the blender with only 3 ingredients! Sure to cool you down in this truly hot summer, and the perfect way to make use of summer stone fruit!
4.5 hours
4.5 hours
Step 1
Add the sliced and pitted plums to a baking sheet lined with parchment paper, or to another freezer-safe container. Freeze for 4 hours or until frozen.
Step 2
Add the frozen plum slices to a high-speed blender along with the raspberry powder and honey (or maple). Blend on high using a tamper. Taste for sweetness: If you’d like it less tart, add more honey to your desired flavor! Enjoy immediately for a creamy texture or freeze for an icier texture. Add some chopped or julienned basil to finish!
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