Muscavado Blueberry Plum Sorbet

A vibrant, sweet summertime sorbet, sweetened with a dark muscovado sugar and rounded out with tangy lime juice.
Course Desserts
Cuisine American
Essential Ingredient Blueberries
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 8 people
Calories 200kcal
Author Aimee


  • 1 1/2 cups Muscavado sugar packed
  • 1 cup wild or cultivated blueberries washed
  • 5 medium plums pitted, sliced
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vodka


  • Combine Muscavado sugar with 2 cups of water in a large saucepan. Bring to a boil over medium high heat, and stir until the sugar dissolves.
  • Gently tip the blueberries and plums into the sugar syrup. Simmer the fruit over medium heat for 12-14 minutes or until it cooks down and softens. Remove pan from heat.
  • Carefully add the hot fruit and liquid to a blender. Cover the lid with a tea towel and blend until smooth. Transfer to a bowl, cool, then chill overnight.
  • When ready to churn, pour lime juice and vodka into the fruit puree and whisk well to incorporate.
  • Follow your ice cream machine instructions to churn puree into a soft sorbet. Transfer to a freezer-safe container and allow to solidify in the freezer for at least 4 hours before scooping and serving.


You'll need a total of 1 pound of fruit for this recipe, so if you are one plum short, just add more blueberries, and vice versa.


Calories: 200kcal