After I made the pickled plums to review Tom Kitchin’s recipe book and the plums were devoured, I was left with the most amazing tart juice. I do not like anything to go to waste and so I decided to create a sorbet by adding the juice to some simple syrup. This resulted in the most refreshing pickled plum sorbet and needless to say, it did not last long in the summer. Plums are going to be in season again soon and I have every intention of making both the pickled plums and the sorbet.
Pickled Plum Sorbet
- Mix the pickled plum juice and the sugar syrup really well
- Churn in your ice cream maker until thick
- Leave to freeze
Click on the links for conversions and notes.
It might sound odd to pickle plums. Or any fruit for that matter. But once you have tried pickling fresh fruit you will not look back. The possibilities are endless. I am thinking about cherries, cranberries or blueberries. The key in my opinion is to select firm, tart fruit. You do not want the fruit to be soft to start off with. Otherwise you will end up with mush, or chutney. The fruit needs to hold its shape once cut. And you want to accentuate the taste, not hide it.
What I blogged:
- two years ago – Friday’s Food Quiz
- three years ago – A Thai Inspired Sirloin Stir Fry
23 thoughts on “Pickled Plum Sorbet Inspired By Tom Kitchin”
I’m so delighted with this idea, Tandy, because I just juiced a BUNCH of plums and was wondering what I would do with all that juice. 🙂 This is an excellent idea. 🙂
Have fun making your own sorbet Krista 🙂
I love desserts like this -simple but packed full of delicious flavour!
and so nice for anytime of the day!
I love how you transformed it into a sorbet! 😀 Waste not at all!
I hate waste with a passion!
All three look and sound gorgeous! But I have to say, the idea of the pickled plum sorbet sound especially enticing and distinctive. I’m imagining it, too, as a syrup for roast pork, a side accompaniment to salmon, and any number of other spectacular combinations where plums (particularly amped up in this artful fashion of yours) would be the perfect complement. Fantastic recipe, Tandy!
Thank you so much, I think I will have to make another batch to try with some roast pork – great idea!
Tandy, how clever of you to convert your leftover juice into such a delicious treat!
Thanks Celia 🙂
I know it’s winter but I am craving sorbet right now… mmmm!
We eat ice cream and sorbet all year around, but then our winters don’t get that cold 🙂
Those look mouth-wateringly delicious xx
thanks Tami xxx
So creative! Nicely done!
Thank you so much 🙂
Just now, I made your tasty sorbet recipe?!!! It is so special too!
Thank you for that Sophie 🙂