Our tree is almost empty now, but most nights for the past couple weeks Chris and I have been out picking a few dozen plums while the sun sets. It’s been one of my favorite things we’ve ever done together.
After a few harvests we had hundreds of plums and no idea what to do with them. I made one small batch of chocolate plum jam, but we packed most of them into lunch sacks and gave them away. Also, over the weekend, my sister and I picked a few plums together and juiced them to make a plum sorbet.
We started with about 25 plums, and my sister and I crushed them by hand, removing the skins and pits as we went. We strained the fruit through a sieve until we had 1 quart plum juice. This juice is pretty sweet so we only used a half a cup of sugar, but this is a judgment-free zone if you decide to add way more than that. I stirred in the juice of half a lemon (probably two tablespoons). We poured everything into the ice cream maker, and let it run until we had a nice, sorbet texture, then we let it set in the freezer overnight.
It’s definitely a minimalist recipe, so the sorbet tastes exactly like a fresh plum, “so sweet and so cold.”