Father's Day

Plum Prosecco Sorbet

August  3, 2010
2 Ratings
  • Prep time 20 minutes
  • Serves 1 1/2 quarts of sorbet
Author Notes

While experimenting with frozen desserts, I was inspired by David Lebovitz's red wine raspberry sorbet that was featured on the design*sponge blog. Here's the link if you're curious: http://www.designspongeonline.com/2010/07/special-edition-dessert-with-david-lebovitz-giveaway.html. (Don't tell him, but I have a little crush on him.) I was thinking of what to do with the big ripe juicy plums I bought this week, and I thought a sorbet with Prosecco would be lovely and refreshing for summer. The cinnamon in this recipe is from Penzey's--it's Vietnamese extra fancy cinnamon. I like it because it has a little heat (like red hots candy) and a really rich flavor. (This is pretty much the only cinnamon I like.) If you don't have an ice cream freezer, the fruit base is a wonderful sauce. There will still be some small pieces of plum in the mixture after cooking. That was fine with me; you could strain them if you like. You could add a cup of water instead of Prosecco to make a non-alcoholic sorbet if you don't drink alcohol. (But alcohol does help the sorbet stay nice and soft.) And, unfortunately, the bubbles don't really make it into the sorbet, so any dry white wine will work. - drbabs

Note: Prep time is 20 minutes to prepare the base, 30 minutes or so to run the ice cream maker (depending on the machine), and 4-24 hours for freezing the mixture. —drbabs

Test Kitchen Notes

This recipe is easy enough to prepare and it produces a deliciously elegant dessert. The flavors start out with the sweet fruitiness, then you get the cinnamon and vanilla that make you think of eating cobbler, then the sparkling wine reminds you that this is a "grown up" dessert. I'll definitely make this again, but next time I’ll use my immersion blender instead of a potato masher for smaller lumps of plum. And, yes, now I'm obsessed with making sorbet. – nannydeb —The Editors

What You'll Need
  • 3/4-1 cups sugar, depending on the sweetness of your plums
  • 3/4 cup water
  • 1 pinch kosher salt
  • 3-4 large red plums, peeled, pitted, and coarsely chopped (yielding about 3 cups of fruit)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup chilled Prosecco
  1. In a large saucepan, dissolve sugar and salt in water over medium heat and bring syrup to a boil. Stir in plums, and cook, stirring frequently, and mashing plums with a potato masher or immersion blender until the mixture is the consistency of very thick honey. (About 5-10 minutes) Transfer to bowl and refrigerate till very cold—2-3 hours or overnight.
  2. Add juice, zest, vanilla extract and cinnamon to mixture. Whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions. After about 15 minutes (when mixture is beginning to freeze), pour Prosecco into ice cream freezer in slow stream. Process till entire mixture is frozen into a soft sorbet.
  3. Transfer to another container to freeze. Serve on its own, over pound cake, or with vanilla ice cream. Enjoy!

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Sagegreen
  • nannydeb
  • lapadia
  • themissingingredient

22 Reviews

Oh I remember this one! It's fantastic ! I'm so glad to be reminded of it :-)
drbabs June 3, 2013
Thanks-- yes, I make it a lot in plum season; we really like it!
innoabrd February 4, 2011
This looks good. Greengages are in season now and I'm thinking I'll do a variation of this for a party tomorrow.
drbabs February 4, 2011
You're making me wish for summer so we can get plums, too. I hope you enjoy it. It's one of my favorite things that I made last year.
Sagegreen August 19, 2010
Congrats! And my ice cream attachment is on the way for my new KitchenAid mixer. All the frozen delights this past week decided that one in favor of now, rather than next summer!
drbabs August 19, 2010
Thanks--it's so much fun!
nannydeb August 19, 2010
I shared this with my best friend (but ate most of it myself) and she can't stop raving about it. In fact, we're making it again tomorrow night!
drbabs August 19, 2010
Thanks again! I finished the last batch I made--may have to make more this weekend...
lapadia August 9, 2010
Yum, you recipe will be on my list, waiting for the sun to shine in the NW...it's been cold, I still haven't made the other ice cream you posted......yet!
lapadia July 6, 2011
Hi drbabs! After reading the most recent frozen Prosecco addition I remembered that you had something similar and that I commented on a few months back. I still haven't made anything with this addition and am still looking forward to it, not sure of what fruit I will be using yet. Just thought I would stop by for an FYI! :)
drbabs July 6, 2011
Thanks, Linda--I haven't made this since last summer, but I'm looking forward to making it again now that warm weather is here.
Sagegreen August 3, 2010
Wow! Fabulous. Now I will get that ice cream maker!
drbabs August 3, 2010
Oh, you totally should. (Thanks.)
themissingingredient August 3, 2010
Gorgeous dessert! I love reading David L everyday and getting my vicarious Paris fix.
drbabs August 3, 2010
Thank you--me, too--- I feel like a stalker!
TheWimpyVegetarian August 3, 2010
This looks so good! I've been up at the lake all week and leaving for home today where my ice cream maker is and was planning on making, yes, a plum prosecco sorbet to submit!! We were definitely mind-melding! This looks so delicious!
drbabs August 3, 2010
How funny! Looks like AntoniaJames was mind melding, too--she also posted a sorbet!
TheWimpyVegetarian August 3, 2010
We just got back from the lake and am seeing her recipe too! I love it!
Lizthechef August 3, 2010
Lovely summer recipe - the spicy cinnamon is new to me and very intriguing! When might I find it?
drbabs August 3, 2010
Thanks--we have a Penzey's store here in Huntington, but if you don't (I think the closest to you is in LA.), they have a website: http://www.penzeys.com/
Lizthechef August 3, 2010
hey, thanks for the info - your photos are quite fabulous lately!
drbabs August 3, 2010