Beach Plum Sherbet

My first harvest of beach plums was cooked down into cases of thick jam, then snapped up at a local harvest fair. Yet I wanted more ways to showcase them and experimented. I found that they made luscious sherbets steeped in gorgeous tones of purple.
Servings 8 People


  • 2 cups beach plum compote or *pureed pitted beach plums
  • 1 cup plus 3 tablespoons sugar
  • 1 cup milk half & half, or cream


  • Pit and puree raw beach plums or make a compote by bringing about 3 cups of whole plums and ¾ cups water just to a boil, then pass the mixture through a food mill. (*If you puree whole pitted beach plums there will be dark flecks of skin in the sherbet which will look gorgeous but produce a less smooth texture).
  • Mix beach plums with sugar and dairy of your choice. Puree or stir until sugar completely dissolves, and chill at least 2 hours.
  • Freeze in an ice cream maker until thick and doubled in volume, about 30 to 45 minutes.