Plum sorbet with black-currant liqueur
Corrine Vara
This sorbet can also be made with pluots or plumcots
ingredients
- 1 C sugar
- 1 C water
- 1 1/2 pounds ripe purple plums, quartered, pitted
- 1/4 C crème de cassis plus additional for drizzling, if desired
directions
- 1
Stir sugar and 1 C water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
- 2
Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4 cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process. Spoon mixture into freezer container, cover and freeze until firm, at least 2 hours and up to 4 days.
Source: Bon Appetit magazine
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