Ingredients
Units
Scale
- 4 mounded cups of plums, pitted and quartered (or substitute with another stone fruit like peaches, nectarines, or apricots – berries are also a great choice for sherbet)
- 2/3 cup sugar
- 1/3 cup water
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup sour cream or crème fraîche (or substitute with non-dairy sour cream for vegan option)
Instructions
- Add plums to a medium saucepan along with sugar and water. Cook over medium low heat for about 15 minutes, stirring often, until the plums have broken down and become jammy.
- Allow plum mixture to cool down before adding to a blender. Blend on high until the mixture is nice and smooth. Add in the salt, vanilla extract and sour cream and blend to combine.
- Pour sherbet mix into a shallow freezer safe container and freeze for a minimum of 4 hours or until the sherbet is completely set.
- To serve, let sherbet soften at room temperature 10 minutes, scoop and enjoy!
Notes
*SIMPLE VEGAN SOUR CREAM
1 cup raw cashews, soaked for at least 4 hours
½ cup water
1 tablespoon lemon juice, or more if needed
1 teaspoon apple cider vinegar
Heaping ¼ teaspoon fine sea salt
Drain and rinse the soaked cashews until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, and salt.
Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cup
