The sorbet can also be made with pluots or plumcots (plum-apricot hybrids).
Recipe information
Total Time
2 hours 15 minutes (includes freezing time)
Yield
Makes 4 cups
Ingredients
Preparation
Step 1
Stir sugar and 1 cup 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.
Step 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 according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
Step 3
Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
