Plum & Sloe Gin Sorbet

This entry is filed under Dessert Recipes.

Plums are abundant right now, but I find it’s the dark skinned variety with their vibrant red flesh that work best in this simple throw-together sorbet. For the uninitiated, plums and sloe gin make perfect soul mates and work brilliantly in producing a grown up dessert that’s perfectly balanced with just the right amount of sweet and sour.

For best results, allow the fruit to mature until the skins darken and in return you will be rewarded with a glistening, ruby red jewel of a sorbet with an intensely plummy taste.

Don’t forget with sorbets it’s all about ratios, too much sugar and alcohol and your sorbet will be soft, too much water and it will be rock solid.

Serves: 4
Preparation Time: 20 minutes
Freezing Time: 2-3 hours
Effort Level: easy
Shelf Life: 1 month in freezer.

250g dark skinned plums
75ml sloe gin (or substitute with regular gin)
100-125g granulated sugar (depending on sweetness of plums)
250ml water

Wide shallow dish
1 small heavy based saucepan
Liquidiser or blender stick
Slotted spoon

Here’s What You Do:
Wash the plums and tip into the saucepan with the sugar and water. Cover with a lid, place over a medium heat and gently simmer for 10 minutes. Lift the plums out with the slotted spoon and put aside to cool.

Now  increase the pan to a high heat and rapidly boil the plum liquid for 1 minute.

When the plums are cool enough to handle, remove the stones and return to the pan. Add the sloe gin and blend to a smooth puree.

Pour the mixture through a fine sieve into a shallow dish and once cool, place in the freezer for several hours to set.

Once the sorbet has set, break up the ice crystals using a fork until the mixture is smooth adding a capful of sloe gin if liked, then return to the freezer for 30 minutes before serving. If you’re not planning to eat the sorbet immediately, transfer to an airtight container and store in the freezer until ready to use .

Homemade sorbet is best eaten immediately but will keep for up to one month in the freezer.


9 Responses to “Plum & Sloe Gin Sorbet”

  1. Uma says:

    It provides four servings, so depending on your scoop size 1-2 scoops per person. Hope this helps

  2. sian says:

    how many scoops roughly does this batch make?

  3. Tina says:

    I made this last week for friends coming over and we woolfed the lot down. Bloomin lovely!

  4. Dear Uma.
    I truly enjoy your writing and web site in general! Each post is clearly written and effortlessly understandable. Be sure to maintain your high standards. We all require a lot more valuable information such as the recipes you give out. Excellent man!

  5. Uma says:

    Hi Bruce
    Yes you can, but you may have to adjust the amount of sugar if they are particularly sweet. Also bare in mind if the plum flesh is honey coloured the end result witll be a golden colour sorbet instead.

  6. Bruce says:

    Thanks Uma. Nice idea, we’ve got a glut of plums on our trees this year. Can I use them in the recipe instead???

  7. Anna says:

    Great post as always, the sorbet looks so inviting 🙂

  8. Jennie says:

    I think I’ll go with the too much alcohol – I like a soft sorbet 🙂 I now have to remember who offered me plums at the weekend. I’ll buy some if I cant as it sounds perfect…..

  9. Julia says:

    Your sorbet looks amazing. Too bad about the weather, not sure I’m ready for something cold on such a cloudy day. Hopefully things will improve!

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