Plum Blackberry Sorbet

Serving size:4
Total Time:
Plum Blackberry Sorbet


  • 1 lb plums, pitted and chopped
  • 1 cup blackberries or black currants
  • 1/2 cup sugar
  • 1 tbsp cassis
  • 1 tsp lemon juice


Simmer the plums with the blackberries, sugar, and about 1⁄4 cup water (more or less depending on the ripeness of the fruit) in a small saucepan over low heat until soft and pulpy, 5 to 10 minutes. Let cool slightly, then puree and press through a sieve to remove seeds and skin. You should have about 2 cups puree. Stir in the cassis and lemon juice to taste. Chill thoroughly, then churn in an ice cream maker. Freeze until hardened, about 1 hour.


Recipe and photo from PlumGorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.