Plum sorbet from Serious Eats

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Notes about this recipe

  • Rinshin on July 20, 2014

    I made this sorbet using Satsuma plums from home garden. Since Satsuma plums are more meaty and much more intense in taste than most other plums, we had to add a little water while using the blender for each pass. Took about 5 sessions of blending the plums. Each session should be ok with maybe 2-3 pass since not possible to blend all the plums at one time. Made double the recipe. Very easy to make but like any fruit preparation a little time is needed to remove the pits. The taste is fantastic and the reason I'm giving 4 1/2 star instead of 5 star is because this recipe assumes plums are plums. In our case, we knew right off that some water was needed to make blender go.

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