Ingredients
2 cups Plum puree from 6-8 (or as many as it takes to yield 2 cups puree once its strained) very ripe preferably organic blood plums washed well, pits removed and chopped into quarters skin and all. Chop the plums into a bowl so you retain all the juices
3/4 cup Super fine sugar,if you don’t have superfine its ok use regular sugar (Add more if needed depending on how sweet you like it).
1 cup Cold Whole milk
Pinch of lime zest (one swipe on the microplane) to brighten Optional
2 Blood plums peeled and sliced
1 teaspoon Sugar
Instructions
Place the plum quarters with retained juice, lime zest and sugar in the food processor and puree until smooth.
Pour through a sieve into a mixing bowl and using a whisk beat in the milk adjust for sweetness how much sugar you add depends on the sweetness of the plums.
Refrigerate until very cold at least 40 degrees. When cold pour into your ice cream maker and churn until the consistency of soft serve ice cream.
Place in container and freeze until it’s a scoopable consistency about 2 hours. While sherbet is freezing peel and slice your plums, sprinkle with the sugar and refrigerate until ready to serve
Key Points About Ingredients:
- Blood plums are prized for their deep crimson flesh and intensely sweet-tart flavour — using very ripe, preferably organic fruit ensures maximum flavour and natural sweetness in your sherbet.
- Superfine sugar dissolves more readily into cold mixtures, giving the sherbet a smoother texture; if unavailable, blitz regular granulated sugar briefly in a food processor to approximate it.
- Whole milk provides just enough fat to give this sherbet its creamy body without tipping it into ice cream territory — do not substitute with skim milk or the texture will suffer.
- A single swipe of fresh lime zest on a microplane is optional but highly recommended — it brightens the deep plum flavour and adds a subtle aromatic lift that elevates the whole dessert.
- Straining the plum puree through a sieve removes skin fibres and any remaining pit fragments, resulting in an ultra-smooth, glossy base that churns beautifully in the ice cream maker.
Key Nutritional Insights:
- Blood plums are a good source of vitamin C and vitamin K, both of which support immune function and healthy blood clotting respectively.
- Plums contain sorbitol and dietary fibre, which support digestive health and help maintain a feeling of fullness.
- Whole milk contributes calcium, phosphorus, and vitamin B12 to this dessert, supporting bone health and nerve function.
- This sherbet is relatively moderate in calories compared to full-fat ice cream, making it a lighter yet satisfying frozen treat option.
- The natural sugars from ripe blood plums reduce the need for excessive added sugar, especially when the fruit is at peak ripeness.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories165
- Standard DV% Daily Value*
- Total Fat2 g72 g2.78%
- Saturated Fat1 g20 g5%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat1 g
- Cholesterol6 mg300 mg2%
- Sodium28 mg2300 mg1.22%
- Total Carbohydrate36 g275 g13.09%
- Dietary Fiber1 g28 g3.57%
- Total Sugars33 g
- Added Sugars18 g50 g36%
- Sugar Alcohal0 g
- Protein2 g50 g4%
- Vitamin D (Cholecalciferol)12 mcg20 mcg60%
- Calcium78 mg1300 mg6%
- Iron0 mg18 mg0%
- Potassium210 mg4700 mg4.47%
- Vitamin A420 mcg900 mcg46.67%
- Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
- Vitamin E (Tocopherol)0 mg15 mg0%
- Vitamin K7 mcg120 mcg5.83%
- Vitamin B1 (Thiamin)0 mg1.2 mg0%
- Vitamin B2 (Riboflavin)0 mg1.3 mg0%
- Vitamin B3 (Niacin)1 mg16 mg6.25%
- Vitamin B6 (Pyridoxine)0 mg1.7 mg0%
- Folate4 mcg400 mcg1%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin1 mcg30 mcg3.33%
- Vitamin B5 (Pantothenic acid)0 mg5 mg0%
- Choline14 mg550 mg2.55%
- Phosphorus65 mg1250 mg5.2%
- Iodine8 mcg150 mcg5.33%
- Magnesium9 mg420 mg2.14%
- Zinc0 mg11 mg0%
- Selenium2 mcg55 mcg3.64%
- Copper0 mg0.9 mg0%
- Manganese0 mg2.3 mg0%
- Chromium0 mcg35 mcg0%
- Molybdenum1 mcg45 mcg2.22%
- Chloride52 mg2300 mg2.26%
