Plum Sorbet

Ah, plums… one of those refreshing fruits that can’t be beat. They are the perfect size to snack on, with that great combination of being simultaneously both tart and sweet. And as the season ends, while most people will start canning and jarring, I always pull out my handy freezer buddy, the ice-cream maker. By the time our warm weather tapers off, I will have a generous frozen inventory of this summer fruit, perfect to have by the fire on cold nights to re-live those fun summer days.

Equipment Needed: Blender, Ice-Cream Maker

2 pounds plums, enough to make 2 cups of purée
1/2 cup sugar

1. To peel the plums, bring a large pot of water to a boil, then drop them in and cook until the skins begin to burst. Drain and transfer to an ice bath (or run under cold water) to cool before peeling the skins off.
2. Cut the flesh off the plums, discarding the pits. Place the plums and sugar into a blender (or food processor); purée until smooth, scraping down the sides with a rubber spatula if needed.
3. Transfer purée to the ice-cream maker and churn according to the manufacturer directions.
4. Wasn’t that easy? Now go eat!

* You may need more of less plums, it really depends on how big the pits are inside, and how much of the fruit you can separate from them when cutting.
* Taste the purée before churning: different plums have different levels of tartness, so adjust the amount of sugar as you go to suit your own tastes.
* Vegetarian / Vegan

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