This dreamy blueberry-plum sorbet balances sweet, tart, floral, and slightly bitter flavors. Made with peak summer fruit and sweetened with a mix of sugar and honey, it delivers a creamy, scoopable texture and bright, jammy fruit character without being overly sweet.
When the Progressive Eats group announced an Ice Cream Social theme this month, I knew immediately I wanted to make blueberry-plum sorbet. The combination of ripe plums and blueberries is one of those late-summer pairings that tastes like sunshine in a bowl.
I always add a splash of alcohol to frozen desserts to keep them from freezing rock-hard; it helps maintain a smooth scoopable texture. I originally planned to use white wine, but at the last minute I picked up a chilled sour beer. The tartness of the beer complements the fruit beautifully and brightens the overall flavor.
Sour beers can be surprising if you haven’t tried them before: they range from lightly tart to intensely funky. In this sorbet I prefer a clean, non-fruity sour with moderate acidity. It offsets the plums’ sweetness and lets the blueberries shine. Honey adds a subtle floral note and helps reduce ice crystal formation, giving the sorbet a silky finish.
Boozy Blueberry Plum Sorbet
Ingredients
- 1 pound fresh plums about 3, pits removed
- 1 cup blueberries
- ¾ cup sugar
- ⅓ cup honey
- ¾ cup sour beer chilled
Instructions
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Combine pitted plums and blueberries in a blender and puree until smooth. If you prefer an ultra-smooth sorbet, strain the puree to remove any skins; a high-speed blender may make this step optional.
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Pour the fruit puree into a saucepan and add the sugar and honey. Warm over medium heat just until the sugar has dissolved, about 3–4 minutes. Remove from heat and chill thoroughly in the refrigerator. Once cold, stir in the chilled sour beer.
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Freeze the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a thick, sorbet-like consistency (roughly 20 minutes). Transfer to a freezer-safe container and place in the coldest part of the freezer for several hours, or until firm.
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No ice cream maker? Pour the chilled mixture into a shallow container and freeze immediately. Stir vigorously every 30 minutes to break up ice crystals until the sorbet is fully frozen and smooth.
Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is an Ice Cream Social hosted by Barbara Schieving. With summer in full swing, it’s a perfect time to enjoy frozen treats with friends and family outdoors.
Ice Cream Social
This month’s participating recipes include a variety of sweet treats contributed by our group: waffle bowls, sundaes, sauces, popsicles, classic and inventive ice creams, and frozen desserts from multiple bloggers sharing seasonal ideas for serving and enjoying frozen desserts at summer gatherings.
If you’re new to the concept, a progressive dinner moves guests from house to house for different courses. Progressive Eats adapts that idea online—each month our bloggers share themed recipes you can hop between and try at home. We’re a core group of twelve bloggers, and we often add substitutes when needed. If you’re interested in joining or want to see upcoming themes, check the Progressive Eats schedule or contact the group host for details.