Plum frozen yogurt made with ripe plums and blackberries for a bright summer flavor, gently scented with fresh sage and finished with an optional splash of plum brandy or crème de cassis.
Although the total time includes chilling, the active preparation is straightforward and simple.
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This frozen yogurt is one of my favorites, made to celebrate peak-season plums from the market. When plums are fully ripe, this recipe highlights their flavor beautifully.
If you enjoy this dessert, you might also like the Peaches and Honey Frozen Yogurt, which uses roasted peaches to concentrate flavor. For a quicker option without an ice cream maker, try an easy strawberry sherbet that’s ready in minutes once your processor bowl is chilled.
❤️ Why you’ll love this recipe
- It captures the taste of summer with ripe stone fruit and berries.
- When plums are ripe and not clingy, pitting is quick and simple, so prep is fast.
- You control the sweetness—adjust sugar and honey to taste.
- This is an adult-friendly frozen yogurt with an optional splash of plum brandy or crème de cassis, easily omitted if preferred.
- Great for entertaining: make ahead and keep in the freezer until serving.
🧅 Main Ingredients + Notes
Using ripe, high-quality ingredients makes this recipe shine. Store-bought or make-ahead pantry items can also speed the process when you’re short on time.
See the Recipe Card below for full ingredient amounts and step-by-step directions.
- Purple or black plums – choose fully ripe, unbruised fruit for the best flavor. If you use red plums or pluots, they’re sweeter, so reduce the sugar and taste as you go.
- Blackberries – fresh blackberries give bright berry flavor; frozen berries may add extra water as they thaw.
- Sugar – granulated sugar works well here.
- Lemon juice – balances sweetness and brightens the fruit.
- Sage – use fresh leaves for a subtle herbal note.
- Honey – raw, unfiltered honey is preferred; blackberry honey pairs especially well.
- Greek yogurt – full fat or 2% yield the creamiest texture, but nonfat can be used.
- Plum brandy or Crème de Cassis – optional for an adult twist; omit if you want a firmer frozen yogurt.
🔪 Recommended Equipment
The right tools make prep easier: a sharp chef’s knife, a heavy-bottomed pot, a high-speed blender or food processor, a fine mesh strainer to remove seeds and skins, and an electric ice cream maker for churning.
- Chef’s knife
- Dutch oven or heavy-bottomed pot
- High-speed blender or food processor
- Fine mesh strainer
- Electric ice cream maker
👩🍳 Preparation Tips
- Taste the cooked plum-blackberry puree before adding honey or yogurt. Plums vary widely in sweetness; if the base is tart, the finished frozen yogurt will be tart too.
- Because of the liquor, this frozen yogurt tends to be softer. If you want a firmer texture, either omit the alcohol or freeze the churned yogurt for an additional hour or more.
- If you prefer to simplify, omit the blackberries to avoid the extra step of straining seeds.
💡 Ideas for Variations
- Substitute pluots, but start with half the sugar and adjust after tasting—their flesh can be much sweeter than plums.
- Leave out the brandy or crème de cassis for a non-alcoholic version without changing other ingredients.
Plum Frozen Yogurt with Blackberries and Sage
Print Recipe
20 mins
30 mins
2 hrs 30 mins
3 hrs 20 mins
Equipment
- Chef’s knife
- Dutch oven or other heavy-bottom pot
- Countertop blender or food processor
- Fine mesh strainer
- Electric ice cream maker
Ingredients
- 1 pound ripe purple or black plums, pitted and cut into large chunks
- 1 pint fresh blackberries
- ⅓ cup sugar
- 1 tablespoon water
- 2 teaspoons lemon juice
- 1 bunch fresh sage leaves
- ½ cup honey (blackberry honey recommended)
- 35 ounces Greek yogurt (full fat or 2%)
- 1 tablespoon plum brandy or Crème de Cassis (optional)
Instructions
- Combine the plums, blackberries, sugar, water, lemon juice, and sage in a medium pot over medium-low heat. Simmer until the plums break down into a chunky sauce, about 30 minutes.
- Transfer the cooked fruit to a blender or food processor and puree until smooth. Strain the puree through a fine mesh strainer to remove skins, seeds, and sage bits. You should have about 1 ¼ to 1 ⅓ cups of puree. Chill the puree in the refrigerator for 30 minutes.
- Stir the honey, yogurt, and optional brandy into the chilled puree until fully combined. Refrigerate the mixture for at least 2 hours, or ideally overnight, to develop flavor and chill thoroughly.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions. Because of the alcohol, the texture will be soft when finished. For a firmer result, either omit the alcohol or transfer the churned frozen yogurt to an 8″ x 8″ pan, cover, and freeze for at least 1 hour before serving.
Nutrition
| Carbohydrates: 56.7 g
| Protein: 18.8 g
| Fat: 1.2 g