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    Home » Recipes » Desserts (No Bake) » Plum Rosemary-Gin Sorbet

    LAST UPDATED: September 30, 2018 • FIRST PUBLISHED: September 18, 2016 By Toni Dash 30 Comments

    Plum Rosemary-Gin Sorbet

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cooler weather still leaves room for a seasonal sorbet recipe! Fresh plums, creme de cassis and homemade rosemary-infused gin come together to create Plum Rosemary-Gin Sorbet, a sophisticated frozen dessert in an irresistible shade of pink! No ice cream machine required.

    Plum Rosemary-Gin Sorbet in a metal pan with ice cream scoop

    I’ve been laying low this week. I had surgery earlier in the week and though it was an outpatient surgery, it was under general anesthesia which has left me knocked out! I somehow imagined jumping back to my normal hurry-scurry pace in a day or so however but such was not the case. Between lots of napping I took a walk down memory lane, poking around in the earlier days of Boulder Locavore.

    Plum Rosemary-Gin Sorbet in a bowl with spoon

    In the first few years of Boulder Locavore I shared a variety of seasonal recipes I loved however I often wrote about three sentences and used tiny photo that did not showcase the recipe at its best. One of my early favorites was this Plum Rosemary-Gin Sorbet. Made with seasonal plums which give the sorbet a gorgeous fuchsia tone, the recipe is simple to make with a sophisticated depth of flavor thanks to crème de cassis and a touch of home infused rosemary gin.

    scooping Plum Rosemary-Gin Sorbet

    I made this recipe around the time I made and shared Hedgerow Gin, an infused liqueur made traditionally with hedgerow fruits. I fell head over heels with Italian Prune Plum which have a yellow fruit and dusty looking purple skin that shines to be a brilliant jewel tone. Any plum variety will certainly work so pick your favorite.

    italian plums in basket

    sliced italian plums with knife

    We are in the strange time of year when days might start with the promise of a cozy sweater being mandatory, only to yield to multiple clothes changes and a beastly hot end to the day. Plum Rosemary-Gin Sorbet is a great dessert for the unpredictable mercury, with plums being in season and with bold flavor. The sorbet may be made in a traditional ice cream machine or without a machine (instructions included in recipe).

    Plum Rosemary-Gin Sorbet in metal pan

    Plum Rosemary-Gin Sorbet in a metal pan with ice cream scoop

    Plum Rosemary-Gin Sorbet

    This sorbet is refreshing with depth of flavor and the most beautiful raspberry color from the plum skins (the flesh of this variety plum is yellow). Whether providing a respite from Mother Nature’s heat or a celebration of seasonal plums, it’s a total winner. Any variety of plum may be used for the sorbet and regular gin may also be swapped for the rosemary-infused gin if desired.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 8 hours 25 minutes
    Servings: 8
    Calories: 102kcal
    Author: Toni Dash
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    Ingredients

    • 3 ounces granulated sugar
    • 1 ½ pounds Italian Prune Plums , cut in half and pitted
    • 3 ½ tablespoons Rosemary-Infused Gin
    • 1 tablespoon Crème de Cassis
    • 1 tablespoon fresh squeezed lemon juice

    Instructions

    • In a small pan, add the sugar to 4 ounces water. Over medium heat bring the mixture to a boil and boil for 5 minutes until sugar fully dissolves. Stir while mixture boils. Remove from heat.
    • In a medium size pan, place all plum halves with ¼ cup water. Bring to a simmer over low heat, cover, stirring occasionally for 5 minutes or until fruit has softened (you are essentially lightly steaming the fruit to soften it making the juice able to more freely be extracted from the fruit). Remove from heat.
    • Place the plums and any liquid into a food mill and process with a medium sized disc until all available juice and pulp has been extracted. If you do not have a food mill, place plums and liquid into a sieve or strainer and push through with a spoon to extract the pulp and juice. Discard the peel.
    • Add the plum mixture to the sugar syrup. Add the gin, Crème de Cassis and lemon juice. Stir to combine and cool in the refrigerator until fully chilled or overnight.
    • Freezing the sorbet: Electric Ice Cream machine: Process by manufacturer’s instruction. Without a machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze, and stir the mixture. Repeat the freeze/stir process a few times to ensure a consistent texture. The alcohol prevents the sorbet from a completely rock hard freeze allowing the mixing not to be too difficult.

    Nutrition

    Calories: 102kcal | Carbohydrates: 21g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 133mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 8.1mg | Calcium: 5mg | Iron: 0.1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    This delicious recipe was originally published in September 2011 and has been updated in 2016.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. OfRecipes says

      September 22, 2016 at 3:40 am

      This looks super yummy! My mouth is watering just looking at it!

      Reply
    2. Kita Bryant says

      September 20, 2016 at 6:39 pm

      Wow, what a delicious looking sorbet! I love the little extra added in as well 😉

      Reply
    3. Nicole Escat says

      September 20, 2016 at 11:11 am

      Wow, I haven’t tried a gin sorbet. Sounds like very interesting and the fact that I love the color so I love this too!

      Reply
    4. Rosey says

      September 20, 2016 at 7:36 am

      Anesthesia really can knock you plum out! This recipe sounds like a good one!

      Reply
    5. Amanda Love says

      September 19, 2016 at 11:04 pm

      That’s really nice. I love the lovely plum color and I’m sure this will perfect in parties or gatherings with your closest friends. I love how easy the recipe is and I’m definitely keeping it.

      Reply
    6. Janell Poulette says

      September 19, 2016 at 9:37 pm

      This recipe is a lot simpler than I thought it would be. I am a huge fan of sorbet, no matter what time of year. The color is beautiful too, any food that is pink is always delicious!

      Reply
    7. Liz Mays says

      September 19, 2016 at 6:36 pm

      5 stars
      Those flavor sound so good. I think this would be a really fun dessert to try. I need to start making treats like this.

      Reply
    8. Jeanine says

      September 19, 2016 at 7:32 pm

      Wow does this sound unique, and looks so pretty. Would love to give it a try and see if I like it! Looks so good.

      Reply
    9. Mixed Reviews says

      September 19, 2016 at 6:59 pm

      Plum Rosemary Gin Sorbet looks extremely refreshing and deliciously unique because of the fun ingredients.

      Reply
    10. Marcie W. says

      September 19, 2016 at 4:32 pm

      How funny, over the summer I thought about how much I love plums, but how I wish I knew more ways to utilize them. This sorbet sounds perfect, especially since it is still in the high nineties here in Las Vegas!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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