Because my plums tend towards the strong and tart side, the first batch of sorbet came out a little strong and tart. Clearly to some extent you would have to adjust the recipe given your fruit. That being said, here's the recipe.
PLUM SORBET
INGREDIENTS
1 1/2 cups plum pitted, peeled and chopped
1 1/2 cups spring water
1/2 cup sugar
The trick to peeling the plums is to treat them like tomatoes. Cut a thin X in the base of each plum. Place in boiling water for 5 seconds and transfer to a bowl of ice water. The skin will then slip right off.
Place all three ingredients into a blender or food processor and blend until smooth.
Chill in the refrigerator for at least 2 hours. Pour into ice cream maker and follow manufacturer's direction (in my case that meant turn on for 20 minutes).
Freeze to make firmer. Serve. Yum!
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