Easy & Delicious Plum Sorbet
 
Prep time
Total time
 
A simple & delicious summer sorbet that's easy to whip up and doesn't require cooking (nor an ice cream maker!) just the right balance of tangy sweetness with a hint of anise.
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Recipe type: snack/dessert
Serves: 4 cups (1000ml)
Ingredients
  • ~ 2 pounds (907g) fresh plums, ideally organic (no need to peel! simply wash the skin, slice the plums and leave the pits behind, you should be left with 2 pounds after pits are removed-- generally the riper the fruit, the sweeter)
  • ~ ¼ - ½ cup (60-120 mL) pure maple syrup (depending on sweetness of plums & personal preference) you could also use honey or any granulated sugar of preference
  • ~ ½ cup or more (120 mL) boiled water + 2 star anise
Instructions
  1. Place your fresh plum slices in a sealed container or freezer bag and freeze for 3+ hours (or overnight) until frozen but be careful that it doesn't freeze solid into a slab that you can't break to fit into your blender - if you have the freezer space, spreading the fruit out to allow it to freeze in separate pieces is ideal;
  2. When you're ready to make the sorbet, prepare anise water -- add 2 star anise to the boiled water and allow it to steep as you process the frozen plums -- if you prefer you can skip the anise flavor and simply use the warm water instead;
  3. Transfer frozen plum slices to a food processor/blender and blend until smooth - depending on your equipment, you may need to work in batches while adding some of the warm anise water (minus the actual anise pods) *slowly and gradually* as you go along to loosen and get to a smooth texture you may not need a lot of the water or you may end up using it all while working in batches;
  4. Add the maple syrup to taste preference;
  5. Your plum sorbet is now ready to enjoy! Depending on how much water and the type of sugar you've added (liquid/solid) your sorbet may be relatively soft at this stage -- If you prefer a harder texture, simply place the sorbet back in the freezer (use any appropriate freezer container for this, see post for ideas) until desired texture is achieved (check in on it);
  6. To thaw frozen sorbet, simply leave the sorbet out at room temperature (typically only takes 15 minutes or so to be scoop-able) or in the fridge (will take a little longer than room temp).
  7. Alternatively, if you're using individual compartment freezer trays (pictured in post), pop out applicable portion and blend/process from frozen to consistency! This works really well.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2022/07/easy-delicious-plum-sorbet.html