Jamie Oliver

Plum sorbet

Plum sorbet Print

Plum sorbet

Makes 750g
Cooks In1 hour plus freezing
DifficultyNot too tricky
Nutrition per serving
  • Calories
    150
    8%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.8g
    2%
  • Carbs
    36.5g
    14%
  • Sugars
    36.5g
    41%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
Tap For Method

Ingredients

  • 8-10 plums
  • 200 g sugar
  • 1 free-range egg white
  • ½ a lemon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE

Share this Recipe

Tap For Ingredients

Method

  1. Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
  2. Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
  3. Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
  4. Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
  5. Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
  6. Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.

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Nutrition per serving
  • Calories
    150
    8%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.8g
    2%
  • Carbs
    36.5g
    14%
  • Sugars
    36.5g
    41%

Of an adult's reference intake