Plum sorbet popsicles

 
Plum sorbet popsicles
 

Hey friends, it's that time of year again! It's Popsicle Week. Hosted by Wit & Vinegar every year, it's an online celebration for the best summer treat, the popsicle. I was stoked to participate in my first ever Popsicle Week last year with my peachy yogurt popsicles (recipe here), and I'm back once again with another stone-fruit inspired treat.

Plums are so special because their season is so short! It's especially short for those perfect little prune plums that are typically only around in the fall. That's why it's fun to take advantage of when plums are in season, and try to make everything you can with them.

Oh, and duh, these plum sorbet popsicles live up to their name. It's like taking bites of plum sorbet, but no ice cream maker is necessary and you won't even need a blender! First you'll slice up your plums, then you'll cook them down with plenty of lime juice, sugar and a touch of honey. I like adding basil at the end for fun and flavor, of course. Once the mixture is cool you're free to fill up some popsicle molds, or an ice cube tray, and freeze away. They're sweet and very tart, and easy to make, of course.

Follow the recipe below, and check out all other Popsicle Week recipes over here!

Plum sorbet popsicles

For 10-15 large popsicles

  • 2.5 lbs. black plums, pitted and sliced
  • 2 cups water
  • 2 limes, juiced
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 1/2 cup fresh basil

Stir the plums, water, lime juice, sugar, and honey in a large pot. Bring everything to a boil and then simmer on low until the plums are mostly broken down. This should take around 20 minutes total.

Take the pot off the heat and stir in the fresh basil. Allow the plum mixture to cool completely, then remove the basil leaves.

Pour the mixture into popsicle molds, add in those popsicle sticks, and then freeze them overnight before enjoying.

Save any extra plum mixture for pouring over ice cream or stirring into whipped cream. It's delicious!

plum sorbet popsicles