You are going to love how easy this vegan sorbet is to make. Full of fresh, ripe, juicy plums, you can taste the natural sweetness in every cold bite! This is a great plum sorbet recipe to make with the kids. It is naturally gluten-free, dairy-free, paleo, and vegan!
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Our tiny, mighty plum tree is still going crazy. In case you missed my Gluten-Free Upside-Down Plum Cake post talking about our plum tree. About 4 years ago, I bought this tiny fruit salad tree at the plant nursery, and it has really taken off. Plums are nutritious and sweet, and the whole family loves them.
Summer is still going strong, and we are doing everything we can to keep cool! If you are looking for more delicious frozen recipes to help keep you cool, don’t forget to check out my best gluten free ice cream recipes!
Plum Sorbet Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Plums – There are a wide variety of plums. I made this sorbet with red and black plums, and the flavor is great with both. Just make sure your plums are ripe. See the tips below to ripen your plums.
- Agave Nectar – I love using agave in this recipe because it doesn’t overwhelm the plum flavor. You can also use honey.
How to Make a Summer Plum Sorbet (Step-By-Step)
Are you ready to make this delicious summer sorbet recipe? Grab your blender or Vitamix!
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Step 1: Add your chopped plums (PITS REMOVED!!), agave, and water to a Vitamix or blender. Puree until the mixture is liquid and frothy.
Step 2: Pour the puree into a bread loaf tin (or another freezer-safe container). You do not need anything on the tin because it will not stick to the sides.
Step 3: Freeze the sorbet for 2-3 hours until firm. Use an ice cream scoop to scoop it out. Cover with plastic wrap when storing it in the freezer.
👀 Sandi Says: Cover the container with plastic wrap and then use a large rubber band to keep the plastic wrap around the pan to prevent off-flavors from getting into your sorbet!
What sweeteners can you use?
There are several ways to sweeten your sorbet. You can make your sorbet sugar-free by using a non-sugar sweetener. Unrefined sugar is better as it is low glycemic. You can use the following:
- Sugar (Make sure to melt sugar in hot water, or it will make your sorbet gritty!)
- Agave
- Honey
- Maple Syrup
Frequently Asked Questions:
After blending the sorbet puree, you will need to freeze it for 2-3 hours until it is frozen.
I always make my sorbets in a Vitamix, but you can also use a blender! Vitamix sorbet gets pretty creamy because of how finely it purees the fruits. If you want another delicious recipe, check out my Pineapple Sorbet recipe!!
The best way to ripen plums is to put them into a paper bag for 2 days. If you are in a hurry, you can bake the plums at 325º F for 15 minutes. Baking not only softens the plums but also caramelizes the sweet flavors.
More Frozen Dessert Recipes:
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Vegan Plum Sorbet
Ingredients
- 4 cups fresh plums pitted and chopped
- ¼ cup agave nectar see note below
- ½ cup water
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Instructions
- Remove the pits from 4 cups fresh plums and add them to a Vitamix or blender.
- Add 1/4 cup agave nectar or honey and 1/2 cup water
- Blend on high until the fruit is pureed.
- Pour into a bread loaf tin or another freezer-safe container.
- Freeze for 2-3 hours.
Notes
- Note, you can use agave or honey to sweeten.
- The amount of sweetener will depend on how ripe and sweet your plums are. If you prefer to use water, use warm water to dissolve the sugar.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
