This week, I was the lucky recipient of a metric boat load of bite-sized cherry plums from a friend’s plum tree in her front yard!!!
So, what would YOU do with sacks and sacks of fresh tasty plums? Well, besides pop them directly in your mouth…which happened a lot around here.
I decided to try something new….
Plum sorbet, ya’ll! Come and get it! It’s muggy and sticky outside. That means it is perfect weather for a tangy scoop of honey-sweetened Plum sorbet! And it’s dairy free!
You could easily replace the plums in this recipe with another in season fruit, like blueberries or strawberries or peaches! This is So delicious.
These plums that I used were perfectly tart and the honey provided juuuuust enough sweet balance. Also, I added a splash or two or three of champagne in the sorbet! Booze it up! Champagne or white wine in the sorbet provide the finished product a bubbly tang and help with the scoopability! Boom Boom!
Wait. This would be great as a Champagne Float! What? Yes please! If that is not a thing, it should be. Tip that pinky up, honey. Put your fancy hats on and get a big ol’ scoop of Plum Sorbet! Cheers!
- 2 to 3 cups sliced plums, pits removed
- 1/4 cup honey
- pinch of salt
- 1/3 cup champagne or white wine (or water)
- 1/3 cup water
- Add all ingredients to a blender or food processors. Purée until the mixture becomes smooth. Pour the plum puree through a fine mesh sieve to catch large pieces of skin. Place mixture into refrigerator for 30 minutes (or overnight) to chill.
- Place the plum purée into the bowl of a chilled ice cream machine and process according to the manufacturer’s instructions. It will take about 25 to 30 minutes. While the mixture is churning away, place a glass container into the freezer that will be big enough to place the processed sorbet into. After the sorbet is finished, either serve immediately or place into the air tight pre-chilled container and freeze for at least 2 hours to firm up. The wine will help keep the sorbet from getting icy and will assist with scoopability if serving at a later time. Allow to sit out at room temperature for about 5 minutes after removing from the freezer, then scoop away!
When I was little, my dad and I would take long drives during sticky hot humid summer nights with the windows down and the radio blasting. He would come to a stop sign and would let me choose the direction. The cicadas would sing in the tall elm trees that lined those back roads of Oklahoma. But somehow, no matter where we would end up on our random winding drives, we would always stumble upon a Braum’s, an ice cream and dairy chain in Oklahoma that rivals Dairy Queen.
My eyes would light up at the sight of the ice cream mecca. It was a welcomed cold treat, providing respite from the heat. He would always order a buttered pecan mix and I would always order a pineapple or lime sherbet freeze. It was our Sunday evening ritual.
This recipe is a diary free homage to that pineapple sherbet that I used to enjoy during those hot humid nights. This recipe is also inspired by this week’s recipe for the Food Matters Project – Raspberry Cabernet Sorbet chosen by Jenny of Simple and Amazing. Be sure to check out the original recipe which uses frozen fruit to create the sorbet and does not require an ice cream maker.
So what is the difference between sherbet and sorbet?
Sherbets typically have dairy and quite a bit of sugar whereas sorbets are dairy free but still typically have quite a bit of added refined white sugar. I am always looking to lower or eliminate refined sugar from recipes. So I decided to use canned pineapple in 100% pineapple juice and added full fat organic coconut milk, making it a paleo-friendly, refined sugar free, and dairy free sherbet/sorbet. The added lime juice provides a punchy tang similar to sherbet. This is a guilt free summer treat that has become my new Sunday evening ritual! Mmmm…
I used an ice cream maker to make this sorbet. However, you can make this without an ice cream maker. Simply add to a shallow pan and place in the freezer. Stir the mixture with a fork every thirty minutes for about 4 hours. Or another method is to freeze the mixture in a shallow metal pan or ice cube tray until solid (6 hours). Break into chunks and process in a food processor until smooth.
Freeze leftovers….if you have any. Remove the sorbet container from the freezer 10 to 15 minutes before serving for scoopability. Yes…that’s a word. It’s mine. Use it. I don’t mind. Impress folks. You are welcome.
Coconut Pineapple Sorbet (Paleo-Friendly, Dairy Free, Vegan)
- 15 oz can unsweetened coconut milk (full fat)
- 20 oz can of sliced pineapple in 100% pineapple juice
- juice from 1/2 lime
- Puree pineapple in blender or food processor. Add coconut milk and lime juice to blender/food processor. Mix well.
- Add to ice cream maker and freeze according to instructions.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 hour.
- Freeze leftovers (what leftovers). Remove from the freezer 10 to 15 minutes before serving.