Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀


Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart


Makes: 4-6 servings


For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest



For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.


For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.


For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.



*- Adjust the sugar according to the sweetness of plums.





No-churn Pineapple Slush Sorbet


I’m so excited to be writing this post! 😀 I know it’s been very long since I last posted, but I’m finally back home and out of my ‘Croatia’ zone, haha. I had such a great time traveling all around Croatia. It is a beautifullll country with even more beautiful people. I had the pleasure of tasting some really good food. I was expecting a bit more on the dessert front, but it’s okay I guess. Anyway, Croatia stories are for some other day, or else I’m never gonna finish this post 😛

So as you all know, summers in India are wayyyy too hot. The only way to survive it is to overdose on all things cold, especially ice creams. However, I always prefer sorbets over ice creams because they are just so refreshing and obviously yummyyy! It’s lighter, and the gorgeous bright colours just pop me up. I had never tasted a pineapple sorbet before and I absolutely love pineapples, and I love sorbets! So obviously I HAD to combine the two. And the result was SO good!

pineapple sorbet 2.jpg

It’s more of a slush sorbet, with a much softer texture than a regular sorbet. It’s super easy to make and does not require an ice cream maker. I have used lemon flavoured vodka here, but you can use regular vodka or any other liqueur as well. I would love to see a variation with Malibu or Tequila. You might want to increase the lemon juice content a bit in that case. You can also do away with alcohol completely and simply add water. The texture is gonna vary a little since alcohol never freezes and hence avoids ice crystals to form to give you a much smoother texture. But you can substitute water in this recipe as the amount is very minimal.

Pineapple sorbet

Recipe adaptation from Nigella Lawson. Let’s get started, shall we?


Makes: 4 servings


  • 350 gms fresh pineapple, peeled and diced
  • 175 gms castor sugar
  • zest and juice of 1 lemon
  • 25 ml citron vodka



  • Preheat the oven to 180°C. Put the pineapples into an ovenproof dish and add the sugar and zest and juice of the lemon. Cover with foil and put in the oven for about 5-7 mins (depending on how soft your pineapples are), just to make the fruit soft and pulpy.
  • Let the pineapples cool for a bit before pureeing it in a blender. Puree the pineapples, making sure no fruit chunks are left. Pass through a sieve to remove all pippy bits.
  • Once you have your juicy pineapple puree, stir in the vodka. I always like tasting my mixture at this point to adjust lemon juice or something.
  • Pour the sorbet mixture into an air tight plastic container and put it in the freezer. Whip the mixture every hour with either an electric whisk or with your hand for 3 hours as it freezes. Keep in the freezer until the actual time of serving. Happy sorbeting! 🙂



I would love to see your versions of this simple pineapple slush sorbet. Share your pictures on instagram and tag me: @myyummyspatula

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