Gin is well and truly the drink of the moment. Paired with the tartness of freshly picked moth free plums and woody herbs this sorbet is a refreshing dessert on these hot humid nights.  The Gin is optional, but it does reduce the formation of ice crystals, resulting in a smooth-textured sorbet.

Preparation time: 20 minutes

Cook time: 10-15 minutes

Freezing time: 5-6 hours

Serves 6-8


  • 600g firm- red fleshed plums, quartered and stones removed
  • ½ cup (100g) sugar
  • ½ cup (125ml) water
  • Sprig of rosemary or thyme
  • Pinch of salt
  • Juice of 1 lemon, about 3 tbsp
  • 3 tbsp good-quality gin or vodka (optional)


  1. Place the plum pieces, sugar, water, herbs and salt into a saucepan. Cover, bring to a simmer and cook for 10-15 minutes until the plums are tender. Remove from the heat, discard the herb sprig and use an immersion blender to puree (or cool and puree in a blender or food processor).
  2. Pour into a freezer-safe bowl or tin and cool completely.
  3. Once cooled, add the lemon juice and gin, cover the bowl or tin and place in the freezer.
  4. Freeze for one hour then remove and use a fork to whisk and break up the ice crystals.
  5. Return to the freezer for another hour, repeating this hourly mixing two more times.
  6. Freeze for another 3-4 hours before serving. Remove the bowl or tin from the freezer 10-15 minutes before serving to soften for scooping. Enjoy within one month.
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