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Plum Sorbet


  • 1 x 825g can dark plums, drained and syrup reserved
  • 1 x 600ml carton Australian vanilla custard
  • 4 egg whites
  • 1/4 cup caster sugar
Download Recipe (PDF)


  1. Cut plums into quarters, removing stones. Combine custard, plums and syrup and mix together thoroughly. Beat egg whites to soft peak stage, then gradually beat in the sugar. Gently fold meringue into custard mixture. Line a two litre bowl or mould with foil, leaving extra hanging over edge to cover top of bowl. Carefully spoon in mixture, cover and freeze overnight. Serve sliced with berry coulis.
  2. HINT: For best results, churn in an ice cream maker according to manufacturer instructions.


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