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Plum Rosemary-Gin Sorbet. Fresh plums, liqueur, sugar combine into a sophisticated iced dessert in a sublime shade of fushia. | BoulderLocavore.com

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.
Course Dessert
Cuisine American
Keyword plum gin sorbet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Servings 8
Calories 102kcal
Author Toni Dash


  • 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


  • 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.


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