Plum Strawberry Sorbet

Plum Strawberry Sorbet

  • 1 1/2 pounds plums (about 4 large plums), pitted and chopped (not peeled)
  • 3/4 pound strawberries, hulled and quartered
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon vodka
  • 1 teaspoon vanilla


  1. After simmering your fruit, you can puree it as smooth as you like.  I didn't try to get mine perfectly smooth, and didn't strain it either, but that's up to you.
  2. The vodka is optional, but does help maintain a smooth, creamy texture.

In a large saucepan, combine the prepped fruit with the water, sugar, corn syrup and lemon juice.  Bring to a boil, and then reduce to a simmer; simmer for about 15 minutes, or until the plums are soft.  Use a blender or an immersion blender to puree the fruit mixture, then stir in the vodka and vanilla.  Cool slightly at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 8 hours, or overnight.

Churn the sorbet according to the manufacturer's instructions of your ice cream maker, then transfer to a container to freeze until firm, about 4-6 hours.


Yields about 2 quarts


Recipe from Curly Girl Kitchen