210 Elizabeth Street
New York, NY 10012

Plum Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs

Yield: ¾ quart


    Sorbet syrup:
  • 1¼ cups sugar
  • 1½ cups water
  • ½ cup light corn syrup
  • 1 pound Italian plums, pitted
  • 1¼ cups sorbet syrup
  • 2¼ teaspoons verjus*

*Verjus is the tart, unfermented juice of unripe wine grapes. It is available in specialty stores and wine shops.

For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

For sorbet:
Puree plums with the skin on in a food processor and strain through a fine chinois. Combine with simple syrup and verjus. Process mixture in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions.


Published: August 2004