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

Serves: 4-6 

Ingredients

6 very ripe plums, chopped, but not peeled

170g sugar

60ml sloe gin

120ml water

Method

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.