Plum Sorbet

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While prime ice cream season might be fading away with the arrival of crispy fall weather, some of the best sorbets can actually be made with what nature has in store right now. Apples make wonderful sorbets, in case you’ve never tried that, and plums do too. We’re working with the latter here, and can’t recommend it enough. Plus, many of us (well, not us this year – so thank you neighbors) have more plums than we can possibly eat, making sorbet both an unusual and practical application, since it’ll last for a long time in the freezer. You can actually also just freeze halved and pitted plums just as they are, and then make this sorbet at a later date. We have done that, and it works great. Oh, and if you use purple or red-ish plums, you can also count on a beautiful color, adding a touch of flair to any dinner party dessert.

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