In Britain the plum season runs from August to October. Save plum crumbles, pies and puddings for when the nights start to draw in. For now, while we’re seeing a little sunshine opt for this more refreshing and summery pudding. If you prefer a non-alcoholic version you could swap the sloe gin for elderflower cordial and reduce the sugar to 120g. Pick up some British plums from our Greengrocers.
Ready in: 3hrs 10mins
6 very ripe plums, chopped, but not peeled
60ml sloe gin
Add all of the ingredients to a blender and blend until well mixed. There will be flecks of peel.
Pour the mixture into a cake tin.
Freeze for about one hour, and then remove from the freezer and mix thoroughly with a fork. Return to the freezer.
At half an hour intervals, repeat the above step.
Continue until the sorbet is fully frozen. This will take around 3 hours.