ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plum and Crème Fraîche Sorbet

Yield 8 servings (serving size: about 1/2 cup)
Similar to sour cream, though less tangy and thicker, crème fraîche is available in gourmet markets and specialty stores.


  • 4 1/2 cups chopped ripe plums (about 2 pounds)
  • 1 1/4 cups sugar
  • 1/2 cup crème fraîche

Nutrition Information

  • calories 231
  • fat 5.8 g
  • satfat 3.3 g
  • monofat 1.9 g
  • polyfat 0.2 g
  • protein 1.3 g
  • carbohydrate 45 g
  • fiber 1.6 g
  • cholesterol 14 mg
  • iron 0.1 mg
  • sodium 5 mg
  • calcium 5 mg

How to Make It

  1. Combine plums and sugar in a large bowl; toss well to coat. Let mixture stand at room temperature for 1 hour.

  2. Place plum mixture in a food processor or blender; process until smooth. Press mixture through a fine sieve over a large bowl; discard solids. Add crème fraîche, stirring with a whisk until blended. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover ice cream, and freeze 1 hour or until firm.