While the alcohol in this is optional, a small amount will help keep the sorbet from getting icy if you plan to store it in the freezer.
- 2 1/2 cups of sliced plums, pits removed
- 1/4 cup + 2 tablespoons of sugar
- 1 teaspoon of lemon juice
- Pinch of salt
- 1 tablespoon of Grand Marnier (optional)
1 Blend plums, sugar, lemon juice, salt: Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth.
2 Strain out solids: Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
3 Churn in ice cream maker: Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes.
4 Serve or freeze: Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.