• Play around with different types of fruit – the plums can easily be replaced with mango, sweet melon or watermelon in this nectarine and plum sorbet with mini doughnut wafers. 

    Nectarine and plum sorbet with mini doughnut wafers

    Serves: 1L
    Cooking Time: 45 mins plus extra for churning and overnight freezing


    • Sorbet

    • 200g (1 cup) sugar
    • 500ml (2 cups) water
    • 30ml (2 tbsp) lemon juice
    • 250ml (1 cup) ripe plums, chopped
    • 500ml (2 cups) ripe nectarines, chopped
    • Doughnut wafers

    • 8 plain mini doughnuts



    Prepare the ice-cream maker as per the manufacturer’s instructions.


    For the sorbet, heat the sugar and water until dissolved. Remove from the heat and allow to cool completely.


    Blend the sugar syrup, lemon juice, plums and nectarines in a blender until smooth.


    Churn it in the ice-cream maker according to the instructions. Place in the freezer overnight.


    For the doughnut wafers, preheat the oven to 100°C. Slice the mini doughnuts into thin rounds. Place the slices on a baking tray and allow to crisp up in the oven for 20 – 30 minutes. Cool and store in an airtight container.


    Serve scoops of sorbet with the doughnut wafers.


    The colour of the sorbet may vary according to the ripeness of the fruit and the type of plums you use – ripe red plums result in a pinkish sorbet while more yellow plums result in orange sorbet.