Plum-Raspberry Sorbet

Name: Plum-Raspberry Sorbet
Yield: makes about 1 quart (1 liter)
Ingredients: 1 pound (450 g) plums (about 8); 1 cup (250 ml) water; 2/3 cup (130 g) sugar; 3/4 cup (90 g) raspberries, fresh or frozen; 1 teaspoon kirsch

December 9, 2011

Plums are the last of the summer fruits to arrive, and they stay around long enough to welcome in the fall. Having a batch of this sorbet in the freezer is the perfect way to extend the warm glow of summer just a few more weeks.

Recipe notes

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