Best Lemon Plum Sorbet Recipes

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PLUM SORBET



Plum Sorbet image

This is our all-time favourite dessert! It's just bursting with flavour and the deep pink colour is fabulous. It's a great dessert to serve after a rich meal or an Asian dish - light but with no compromise on taste. A warning though - start making it early in the morning so you're not up stirring it all night! It will keep happily in the freezer for a week or more.

Provided by Kookaburra

Categories     Frozen Desserts

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (825 g) can plums in heavy syrup (approx) or 1 (825 g) can equivalent of stewed fresh plums, in their syrup
3/4 cup marsala
1/2 cup sugar
1 lemon, juice of
3 egg whites
1/3 cup sugar

Steps:

  • Drain plums but reserve syrup.
  • Remove stones from plums.
  • Blend or process plums and syrup until smooth.
  • Place plum mixture in a saucepan and add marsala, sugar and lemon juice.
  • Bring to a gentle simmer and cook, stirring frequently, until sugar melts.
  • Pour into a suitable container (I use a 20cm round cake tin), cover tightly with foil (or similar) and place in the freezer.
  • Leave for several hours until mixture is slushy and partially set.
  • Beat egg whites until soft peaks form.
  • Add sugar gradually, beating between each addition.
  • Gently fold beaten egg whites through partially frozen plum mixture.
  • Return to freezer, stirring occasionally (once or twice should do), until the mixture sets.
  • Serve in glass bowls with a little cream poured over (the cream hardens and makes a lovely topping!).

Nutrition Facts : Calories 242.3, Sodium 34.9, Carbohydrate 32.6, Sugar 29.2, Protein 1.9

PLUM SORBET



Plum Sorbet image

A little sweet with just the right amount of sour. We love this sorbet sandwiched between Chocolate Walnut Meringues (page 135).

Yield Makes 2 quarts

Number Of Ingredients 4

4 pounds ripe plums, halved and pitted
2 cups firmly packed light brown sugar
1/2 cup granulated sugar
1/3 cup fresh lemon juice

Steps:

  • Bring the plums, brown sugar, and granulated sugar to a boil in a large pot. Cook over medium heat until the plums have broken down, about 5 minutes.
  • Transfer the plum mixture to a food processor, add the lemon juice, and puree.
  • Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.

SIMPLE PLUM SORBET



Simple Plum Sorbet image

From simplyrecipes.com - adjust the sugar to the tartness or sweetness of your plums. I used Amaretto instead of Grand Marnier to stop it freezing solid and have doubled the recipe with success.

Provided by ShakenCake

Categories     Frozen Desserts

Time 45m

Yield 10 95g scoops, 10 serving(s)

Number Of Ingredients 5

2 1/2 cups of sliced plums, pits removed
1/4 cup sugar
1 teaspoon lemon juice
1 pinch salt
1 tablespoon Grand Marnier (optional)

Steps:

  • Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
  • Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
  • Makes a little less than one quart of sorbet.

Nutrition Facts : Calories 38.5, Fat 0.1, Sodium 15.5, Carbohydrate 9.8, Fiber 0.6, Sugar 9.1, Protein 0.3

PLUM SORBET



plum sorbet image

Make and share this plum sorbet recipe from Food.com.

Provided by Jackie Perez

Categories     Frozen Desserts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

3/4 lb plum, rinsed,pitted,sliced,and unpeeled
1 cup freshly-squeezed orange juice
3 tablespoons sugar
1 tablespoon orange zest

Steps:

  • Combine plums, orange juice, sugar, and orange peel in a blender.
  • Use the puree button on your blender until it is smooth.
  • Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
  • About half an hour before you are ready to eat it, puree it one more time in your blender.
  • You should keep it in the freezer until you're ready to eat.

Nutrition Facts : Calories 52.5, Fat 0.2, Sodium 0.4, Carbohydrate 13, Fiber 0.7, Sugar 11.5, Protein 0.5

BROWN SUGAR GRILLED PLUMS WITH LEMON SORBET



Brown Sugar Grilled Plums with Lemon Sorbet image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

Cooking spray
2 tablespoons butter, melted
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
4 large or 8 small plums, halved and pitted
2 cups lemon sorbet
Candied peanuts and fresh mint for garnish, optional

Steps:

  • Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
  • In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes, until soft. Serve plums with lemon sorbet. Garnish with candied peanuts and mint, if desired.

PLUM SORBET



Plum Sorbet image

Categories     Blender     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Frozen Dessert     Plum     Summer     Vegan     Gourmet     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 4

2 pounds Italian prune plums
1 cup packed light brown sugar
1/4 cup granulated sugar
3 tablespoons fresh lemon juice

Steps:

  • Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.
  • In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.

LEMON PLUM SORBET



Lemon Plum Sorbet image

This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. -Eirianedd Simpson, Pahrump, Nevada

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 5

8 medium plums
2 cups sugar
1 cup water
1/3 cup lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits., In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until sugar is dissolved. Add lemon juice and zest; set aside to cool., Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in.- square dish. Freeze until edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer., Just before serving, transfer to a food processor; cover and process until smooth, 2-3 minutes.

Nutrition Facts : Calories 310 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 79g carbohydrate (76g sugars, Fiber 1g fiber), Protein 1g protein.

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