Food & Cooking Recipes Plum Soup with Three Plum Sorbets By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes 2 1/2 quarts Kelsey, Freedom, and Santa Rosa plum sorbets in chilled plum soup make a cool dessert for sweltering evenings. Ingredients 3 ½ pounds plums (10 to 12) ¾ cup sugar 1 cinnamon stick 2 teaspoons fresh lemon juice, or to taste Plum Sorbet Directions Cut all but one of the plums in half and remove pits. Cut halves in half again and combine with 6 cups of water, the sugar, and the cinnamon stick in a large nonreactive saucepan. Bring mixture to a boil, lower heat, and simmer, stirring occasionally, until the plums are very soft, about 35 minutes. Crush larger pieces of plums with the back of a wooden spoon. Remove from heat, remove the cinnamon stick, and stir in the lemon juice. Chill thoroughly. Cut remaining plum into slices. Serve soup with scoops of sorbet and garnish with plum slices. Cook's Notes This soup can be made up to two days ahead of time and refrigerated. Print