Roasted Plum Sorbet :: Sugar-Free & Dairy-Free
Summer isn’t over. That’s what I keep telling myself, because I’m not ready for cool weather. This sorbet is an ode to Summer and all that’s lovely about it. Like juicy, sun-soaked yellow plums; they are still at the Farmer’s Market right now and they are oh so perfect for a sorbet.
Naturally sweet and tart, you simply roast and simmer these beauties to let their delicious flavour escape. After some time in the freezer, a Summer delight is yours for the having and enjoying!
I like to squeeze a bit of lemon on top just before serving, it really puckers up your lips and makes for one refreshing dessert. But don’t take my word for it, try this one for yourself!
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Roasted Plum Sorbet :: Sugar-Free & Dairy-Free
Serves 4
2 1/2 cups of yellow plums, pitted, quartered (or try any variation of plum!)
1 teaspoon of virgin coconut oil
1/4 cup of water
1/2 teaspoon of vanilla extract
1 lemon for zesting (about a Tbsp of zest)
1/2 teaspoon of cinnamon
a pinch of nutmeg
3-4 ice cubes
optional: 1/4 cup of coconut sugar, maple syrup, organic sugar, or a few drops of stevia to sweeten.
- Wash and prepare plums.
- Place a teaspoon of virgin coconut oil in a large sauce pan. Heat on high heat and add plums.
- Let the plums roast for 5 minutes.
- Add water, vanilla, cinnamon and sugar if you are using any (I used maple syrup) in a saucepan over high heat.
- Grate lemon zest over mixture.
- Bring to a boil, stirring continously.
- Reduce heat to low and simmer for about 12-15 minutes.
- Let cool for 10-15 minutes and then transfer into a cake pan and place in the freezer for 1 hour and 30 minutes.
- Remove the mixture and transfer into a blender or food processor, adding a few ice cubes.
- Blend until smooth, but not liquid.
- Pour into a freezer container (like a tupperware). Freeze for 1 hour.
- Remove from freezer, serve and garnish with a extra lemon zest or fresh fruit, if desired.
Notes: I originally made this recipe for the first time last year (read post here). Because I used my yellow plums when they were not very ripe, they were quite tart and needed more sugar to sweeten them. I found that letting the plums ripen on the counter until they were soft, allowed them to be more naturally sweet and therefore required less sugar (just a Tablespoon or so of maple syrup). It’s really up to you, depending on how sweet you want your sorbet. Sorbet will keep in your freezer for 4-5 days at optimum freshness.
Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.
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This looks lovely! My little guy is allergic to dairy and we love to give him sorbet as a treat. I’ll have to try this!
I always forget about how wonderful plums are! This sorbet looks so refreshing!
Why haven’t I thought of roasted plum sorbet? Thank goodness I’ve got you…
Oh. My. Gawd. Can’t to try this.
Can’t WAIT to try this. I think I got a little too excited about this. LOL
Our whole family doesn’t do well with dairy either, so we love homemade sorbets and coconut ice cream. My Little One puckers his lips when he eats this kind,it’s really cute.
I agree, they are underated! But so naturally sweet to make jams, tarts, and sorbets 🙂
Oh, much obliged! Hope you enjoy!! 🙂
Hehehehe, that’s wonderful! I love to see (read) such enthusiasm and excitement 🙂
Oh my, I can only imagine how delicious this is! And it’s sugar free!! Yum!
you mean it’s almost the end of summer?? nooo…… (sorbet looks freakishly good!)
(shuhan from mummyicancook)
Well, around here it’s getting a little chilly in the mornings…the first sign of Fall. It took a long time for the sun to hit England this Summer didn’t it? Hope your Summer carries on a little longer then 🙂
You never disappoint Emily! This sorbet is bliss 🙂
Thank you Amee!