Plum and thyme sorbet saved my summer sanity. It started as a “clean out the fridge” experiment, and somehow turned into the dessert everyone begged me to bring back. It’s tart, sweet, herby, and so smooth it makes ice cream jealous. Plus, no churn needed—just a blender and good vibes.
Why This Sorbet Slaps (Hint: It’s Not Just the Plums)
This isn’t your grandma’s sorbet. The plums bring bold sweetness and acidity, while thyme adds a subtle earthy kick that keeps things interesting.
It’s like summer in a bowl, but with a grown-up twist. Plus, it’s dairy-free, vegan-friendly, and has way less sugar than most desserts. Win-win-win.
And let’s talk texture.
When churned right, this sorbet is smoother than a jazz playlist. No icy chunks, no weird graininess—just pure, silky perfection. Even better?
It’s a flexible recipe. Swap the fruit, tweak the herbs, or spike it with booze if you’re feeling fancy.
Ingredients You’ll Need
- 6 ripe plums (about 1.5 lbs)—go for the juiciest ones you can find
- ¾ cup sugar (adjust to taste, but don’t skimp—sorbet needs sweetness)
- 1 cup water (for the syrup, not your hydration goals)
- 5–6 sprigs of fresh thyme (dried thyme is a crime here)
- 1 tbsp lemon juice (brightens everything up)
- Pinch of salt (because even dessert needs balance)
How to Make Plum & Thyme Sorbet (Step-by-Step)
- Make the thyme syrup: Combine sugar, water, and thyme sprigs in a saucepan. Simmer for 5 minutes until sugar dissolves. Let it cool—patience is key.
- Prep the plums: Pit and roughly chop them (no need to peel—lazy wins). Toss them in a blender with lemon juice and salt.
- Strain the syrup: Remove thyme sprigs (unless you enjoy chewing on herbs). Pour the syrup into the blender with the plums.
- Blitz it: Blend until smooth. Taste and adjust sugar or lemon if needed. FYI, it should taste a tad sweeter than you’d like—freezing dulls flavors.
- Strain (optional): For extra silkiness, strain through a fine mesh sieve. Skip if you’re into texture.
Freeze: Pour into a shallow dish and freeze for 4–6 hours, stirring every hour to prevent ice crystals. Or use an ice cream maker—cheat code activated.
How to Store This Masterpiece
Store sorbet in an airtight container with parchment paper pressed on the surface (prevents freezer burn). It’ll last up to 2 weeks, but let’s be real—it’ll vanish in 2 days. If it gets too hard, let it sit at room temp for 5 minutes before scooping.
Why This Plum and Thyme Sorbet is Basically a Superfood
Plums are packed with antioxidants and fiber, and thyme has antibacterial properties.
IMO, that means eating this counts as self-care. It’s also low-cal compared to ice cream, so you can pretend it’s health food. Plus, no dairy means no post-dessest slump.
Winning.
Common Mistakes to Avoid
- Using unripe plums: They’re tart and sad. Your sorbet will be too.
- Skipping the stirring step: Unless you want a flavorless ice block.
- Overloading the thyme: It’s a background singer, not the lead vocalist.
Swaps and Tweaks
Not feeling plums? Try peaches or apricots.
Swap thyme for rosemary or basil. Add a splash of vodka (1 tbsp) for a softer freeze. Or mix in chopped berries for a chunkier vibe.
The world’s your oyster—gross for oysters, great for sorbet.
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Plum and Thyme Sorbet
Ingredients
- 6 ripe plums about 1.5 lbs, pitted and chopped
- ¾ cup sugar adjust to taste
- 1 cup water for thyme syrup
- 5–6 sprigs fresh thyme avoid dried thyme
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- Combine sugar, water, and thyme sprigs in a saucepan. Simmer for 5 minutes until sugar dissolves. Let syrup cool.
- Pit and chop the plums (no need to peel). Add to blender with lemon juice and salt.
- Strain thyme from the cooled syrup. Pour syrup into the blender with the plums.
- Blend until smooth. Adjust sweetness or acidity if needed. It should taste slightly sweeter than you want, as freezing dulls flavor.
- Optional: Strain through a fine mesh sieve for a silky texture.
- Pour into a shallow container and freeze for 4–6 hours, stirring every hour to prevent ice crystals. Or churn in an ice cream maker if available.
Notes
Nutrition
FAQs about Plum and Thyme Sorbet
Can I use frozen plums?
Yes, but thaw them first and drain excess liquid. Fresh is better, though.
Why is my sorbet too hard?
You didn’t stir it during freezing, did you? Or you skipped the sugar.
Either way, let it soften before scooping.
Can I make this without an ice cream maker?
Absolutely. This plum and thyme sorbet works perfectly with the no-churn method—just stir every hour as it freezes. It’s a little hands-on, but totally worth it.
Final Scoop: Why This Plum and Thyme Sorbet Wins Summer
Plum and thyme sorbet is the dessert you didn’t know you needed.
It’s easy, impressive, and tastes like summer upgraded. Make it, eat it, brag about it. Your future self will thank you.
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