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Fresh Plum Sorbet with Agave

I've used agave syrup in this as a sweetener, so we don't feel guilty about indulging. My idea of sorbet is a true reflection of the fresh fruit characteristics. This is cooked briefly with the lemon and sweetener so the fruit puree comes out fresh and bright. I use a food mill, but you could use a blender or processor then strain out skin pieces. This is adjusted to a sweetness I enjoy, but taste the puree before freezing - it's easy to add more agave if you want a sweeter flavor.

  1. 2 lbs. fresh italian prune plums or sugar plums
  2. 3 tbl lemon juice (one large meyer lemon)
  3. 1/3 cup agave syrup
  1. Halve the plums, remove pits and place plums halves in a saucepan
  2. Add lemon juice and agave
  3. Bring all to a simmer and cook for 5 minutes until fruit has begun to break down
  4. Let cool slightly then run through a food mill
  5. Stir in vodka and chill for a few hours
  6. Freeze in an ice cream maker

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