Foraged Plum & Pinot Noir Sorbet

A Jerry James Stone Recipe




  • 1 pound plums (about 2 cups)
  • 2 cups SeaGlass Santa Barbara Pinot Noir
  • 1 cup sugar
  • 1 bay leaf
  • Pinch of salt
Jump to instructions
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • Add the plums to a baking dish and roast them at 275 degrees for about 4 hours. Now, I have these wonderful foraged plums that are all about the size of a cherry tomato. If you are using a standard plum from the store, I suggest you halve and pit them first.
    Foraged Plums 1
  • They are done roasting. Wow, how gorgeous do these look? Now, pitting these before they were roasted would be a pain in the behind. So I did it after. The pits just slide right out, easy breezy.
    Roasted Plums 1
  • Transfer the pitted plums to the food processor and puree them until very smooth.
  • In a medium sauce pan, combine the plum puree (should be about 1 cup), 2 cups red wine, 1 cup of sugar and the bay leaf. Bring it to a boil, just so that the sugar becomes incorporated.
    Wine Sorbet 1
  • Remove from the stove, mix in the pinch of salt, and allow to cool. Then transfer it to the fridge and let it chill for about 2 hours.
    Homemade Sorbet 1
  • Place the puree in an ice cream machine and churn according to instructions, for approximately 25 minutes, until desired consistency is achieved.
  • Serve immediately or place in an air tight container and put in the freezer to firm up. Enjoy!
    Wine Plum Sorbet 1
  • Wine Plum Sorbet 3 1