Food & Cooking Recipes Plum Soup with Three Plum Sorbets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print