Plum sherbet

Plum sherbet
  • 6 servings
  • 0:20 Preparation
  • 0:18 Cooking
  • 4:38 Total Time


Add all
  • 1/4 cups
    (60 mL)


  • 1/4 cups
    (60 mL)


  • 2 lb
    (1 kg)

    plums, pitted and sliced

  • 1/4 cup
    (60 mL)

    orange juice

  • 1 tsp.
    (5 mL)


  • 3 Tbsp.
    (45 mL)

    lemon juice


In a saucepan, bring 3/4 cup (180 mL) sugar and 3/4 cup (180 mL) water to a boil, turn heat down to low and simmer for 3 minutes. Cool at room temperature. Cover and refrigerate.

In another pan, bring remaining ingredients, except lemon juice, to a boil. Cover and simmer about 15 minutes or until plums are soft.

Press plum mixture through a fine sieve over a bowl with a spatula to extract maximum pulp. Cool at room temperature. Stir in lemon juice. Cover and refrigerate until thoroughly cooled.

Stir sugar syrup into cooled plum mixture. Pour mixture into a shallow dish, cover and freeze 3-4 hours or until firm. Break into chunks and process in blender or food processor until smooth and creamy. Pour into a cold airtight container and freeze for 1 hour or until firm.

If using an ice-cream maker follow manufacturer's instructions.

Source: Metro