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Muscavado Blueberry Plum Sorbet

Published Date
Author Aimee

by Aimee

Mid-summer wild blueberries and sweet plums tend to show up around the same time at the farm stands here, conveniently marketing themselves to be paired together in the kitchen.

I’ve long been a fan of the blueberry-plum flavour combination because it is a perfect balance of tart and sweet. These fruits also cook up into preserves and desserts of the most gorgeous purple hue that are hard to resist.

I’ve made a very successful fruit butter and pancake syrup with the two, now I’m marrying the berries and stone fruit into a vibrant sorbet perfect for summertime.

Muscavado Blueberry Plum Sorbet | Simple Bites #recipe #dessert

Without question, Joy the Baker was my inspiration for this recipe. With this simple plum sorbet, she had me running for the kitchen and playing around with fruits I had on hand – blueberries and plums, naturally.

Muscavado Blueberry Plum Sorbet | Simple Bites #recipe #dessert

This sweet summertime dessert is very simple. There’s a quick cook of the fruit into a jammy syurp, a zip in the blender to puree it smooth, a good long chill, and lastly a churn in your ice cream machine. These steps are well worth the effort, which you’ll conclude with the first spoonful or lick…

Muscavado Blueberry Plum Sorbet | Simple Bites #recipe #dessert

The extra-dark Muscavado sugar adds a deep, almost molasses-like flavour, that is quite sensational paired with the lush fruits. Find it in the organics section of your grocery or health foods store.

Thanks to the vodka, the sorbet stays soft and scoopable, even after a week in the deep freeze. You can leave out the vodka, but know that the sorbet will freeze rock-hard. In that case, just remove it from the freezer 10 minutes before serving.

Muscavado Blueberry Plum Sorbet | Simple Bites #recipe #dessert

Muscavado Blueberry Plum Sorbet
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Serves/Yield: 10 servings
A vibrant, sweet summertime sorbet, sweetened with a dark muscovado sugar and rounded out with tangy lime juice.
Ingredients
  • 1 1/2 cups packed Muscavado sugar
  • 1 cup wild or cultivated blueberries, washed
  • 5 medium plums, pitted, sliced
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vodka
Instructions
  1. Combine Muscavado sugar with 2 cups of water in a large saucepan. Bring to a boil over medium high heat, and stir until the sugar dissolves.
  2. Gently tip the blueberries and plums into the sugar syrup. Simmer the fruit over medium heat for 12-14 minutes or until it cooks down and softens. Remove pan from heat.
  3. Carefully add the hot fruit and liquid to a blender. Cover the lid with a tea towel and blend until smooth. Transfer to a bowl, cool, then chill overnight.
  4. When ready to churn, pour lime juice and vodka into the fruit puree and whisk well to incorporate.
  5. Follow your ice cream machine instructions to churn puree into a soft sorbet. Transfer to a freezer-safe container and allow to solidify in the freezer for at least 4 hours before scooping and serving.
Notes
You'll need a total of 1 pound of fruit for this recipe, so if you are one plum short, just add more blueberries, and vice versa.
3.3.3077

Do you have a favourite summer sorbet?

Muscavado Blueberry Plum Sorbet

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