Mirabelle Plum Almond Sorbet

This fragrant mirabelle plum and almond sorbet is my answer to sweltering summer days when I crave something cold but full of natural fruit flavor. The sweet plums pair with the subtle perfume of almond and get a lovely tang from lemon juice, with maple syrup rounding out the dessert with gentle caramel notes. I lean on this recipe for easy entertaining or just as a treat when the markets brim with golden mirabelles.

The first time I tried this was during a late summer picnic when we bought a big basket of mirabelles at a farm stand. Now every year I freeze a batch to relive that golden afternoon.

Ingredients

• Mirabelle plums frozen: These small sweet yellow plums give the sorbet its floral fruity flavor. Look for fruit that is ripe but still firm and never mushy. If you live somewhere mirabelles are rare try golden plums or a mix of apricots and plums for a similar bright note
• Maple syrup: Delivers sweetness and depth while keeping the recipe vegan. Use real maple syrup for the best flavor and avoid pancake syrup blends
• Almond extract: Adds a subtle marzipan fragrance. A little goes a long way so choose pure almond extract and avoid artificial substitutes for true flavor
• Lemon juice: Provides a fresh tang that brightens the fruit. Always use freshly squeezed lemon for clean taste

Step-by-Step Instructions

Freeze the Plums:

If starting with fresh plums wash pit and cut them into halves or quarters. Lay them out on a baking sheet lined with parchment to freeze for at least four hours or preferably overnight. This keeps the sorbet texture smooth and creamy

Prepare the Blender:

Once the plums are fully frozen gather your blender or food processor and make sure the blades are sharp. Add the plums maple syrup almond extract and lemon juice to the container

Blend Until Creamy:

Blend everything on high power pausing to scrape the sides with a spatula to catch any unblended pieces. If the mixture is very thick add cold water or fruit juice one tablespoon at a time until you get a soft creamy consistency

Set the Texture:

For immediate soft serve style enjoy right away. For a firmer scoopable sorbet transfer to a freezer safe airtight container and freeze for one to two hours

Soften Before Serving:

When ready to serve if the sorbet is very firm let it sit at room temperature for five to ten minutes so you can scoop it easily into balls

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I have always loved how just a touch of almond brings out the sweetness in stone fruits. Watching my family light up as I scoop golden sorbet into bowls is one of those small joys I look forward to every season. The scent alone takes me straight back to lazy summer evenings with friends sharing stories over dessert.

Storage Tips

Keep any extra sorbet in a tightly sealed freezer container to prevent ice crystals. It stays fresh and creamy for up to two weeks. Set it out for several minutes before scooping to let the texture soften naturally.

Ingredient Substitutions

If you do not have mirabelle plums try a mix of yellow plums and apricots for similar color and sweetness. Agave syrup works in place of maple syrup and if you do not need the recipe to be vegan a good honey delivers floral notes.

Serving Suggestions

Serve the sorbet alone or with crisp almond cookies for added crunch. For dinner parties I sometimes drizzle a tiny splash of plum liqueur Mirabelle eau de vie on top to make it extra special.

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French Roots

Mirabelle plums are a celebrated late summer fruit in the Lorraine region of France. Locals use them in jams pies and spirits but I love that this sorbet captures the fresh syrupy essence of the fruit in its purest form.

Recipe FAQs

→ How do I achieve a creamy texture with frozen plums?

Use a high-powered blender or food processor, blending until the mixture is fully smooth. If blending is difficult, add a spoonful of cold water or fruit juice at a time to loosen the mixture and ensure a creamy result.

→ Can I substitute other fruits for mirabelle plums?

Yes, other stone fruits like apricots or regular plums work very well. The balance of sweetness and tartness can be adjusted by adding or reducing maple syrup and lemon.

→ How do I intensify the almond flavor?

Use an extra drop of almond extract, being careful not to overpower the sorbet. Almond extract is very concentrated, so add gradually and taste as you go.

→ What makes this dessert vegan and gluten-free?

Mirabelle plums, maple syrup, and almond extract are naturally vegan and gluten-free. Check all ingredients, especially flavorings and sweeteners, for allergy-friendly certification if needed.

→ What are the best ways to serve this sorbet?

Serve as a light dessert, palette cleanser between courses, or alongside almond biscotti. For an adult twist, a drizzle of Mirabelle eau-de-vie adds depth.