Plum Sorbet – Ninja Creami Recipe
Cherry season is coming to an end, and the first juicy plums are already appearing in stores. For me, that is one of the first signs that late summer has arrived. And since warm summer days don’t always have to involve cake, today’s recipe is a refreshing plum sorbet made in the Ninja Creami**.
I look forward to this change in the fruit selection every year. Just when the last cherries disappear from the shelves, sweet and juicy plums start making their appearance. They are especially delicious in a sorbet because their naturally sweet and slightly tart flavor remains wonderfully intense when frozen.
Easy Plum Sorbet in the Ninja Creami
You don’t need a complicated ice cream base or a long list of ingredients for this recipe. The plums are the star of the show, giving the sorbet a naturally fruity and refreshing flavor.
The riper and more flavorful your plums are, the better the finished sorbet will taste. Their natural acidity keeps the dessert refreshing instead of making it overly sweet. That makes this plum sorbet a perfect treat for warm summer and late-summer days.
The Ninja Creami does the rest, turning the frozen fruit mixture into a smooth and creamy sorbet. If the sorbet looks a little dry or crumbly after the first cycle, simply use the Re-Spin function to achieve a smoother texture.
Plums vs. European Plums
If you’re shopping for this recipe in the US, there is an important distinction to keep in mind. The fruit traditionally used for German Zwetschgen is a type of European plum, often called Italian plum or damson-type plum in English.
These plums are generally smaller and more elongated than many of the round plums commonly found in grocery stores. They also have firmer flesh and a sweet-tart flavor that works particularly well in desserts.
If you can’t find European plums, regular ripe plums can still be used for this recipe. Just keep in mind that the sweetness and juiciness may vary, so you may need to adjust the amount of sugar slightly.
Choosing the Best Plums for Sorbet
For the best flavor, use ripe, aromatic fruit. The plums should give slightly when you gently press them and should smell pleasantly fruity.
Ripe fruit contains more natural sweetness and develops a much more intense flavor, which makes a noticeable difference in the finished sorbet.
If your plums are still quite firm, simply leave them at room temperature for a day or two and let them ripen naturally.
Have a plum tree in your garden or found a great deal at a farmers’ market? Pick up a few extra. Pitted plums can easily be frozen and used later to make another batch of sorbet.
Adjust the Cinnamon and Sweetness
I like adding a little cinnamon to this plum sorbet because it complements the fruit beautifully. However, cinnamon is completely optional. If you’re not a fan, simply leave it out.
You can also adjust the sweetness to suit your taste. Depending on how ripe and sweet your plums are, you may want to use a little more or less sugar. You can also replace the sugar with your preferred sweetener if you like.
This Ninja Creami Plum Sorbet is a wonderfully simple way to enjoy seasonal fruit. It is fruity, refreshing, and easy to prepare, making it a dessert I look forward to making every year when plum season rolls around.
Have you tried the Plum Sorbet? If so, feel free to tag me on Instagram at @frozenandfriedrecipes. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube. As always: Have fun with this recipe, and enjoy your meal!
Links marked with * are affiliate links, through which I earn a small commission if you purchase the product using my link. The price remains the same for you, and by doing so, you support me and our shared passion for cooking.
** This post contains unpaid advertising. The links will take you directly to the Sharkninja website. If you buy something through this site, I will receive a small commission. Sharkninja is in no way responsible for the content of this page.
Pit the plums and puree them with sugar and cinnamon
Freeze in a Ninja Creami container for at least 24 hours
Select the Sorbet mode
