I had some pluots (sometimes called plumcots) and some tiny sugar plums from the farmers’ market of a couple of weeks ago and some stray berries, mostly blueberries and a few raspberries. I decided that they needed to go and we needed some new sorbet. Pluots are a cross between a plum and an apricot and can be very flavorful if purchased from a farm and left to ripen. I pitted the pluots and cooked them down in a little water and sugar, stirring to dissolve the sugar, and set the mixture aside to cool. After it was cool, I added the berries, lime juice and a teaspoon of vodka (to keep the mixture from icing too much). Sugar plums are too difficult to pit, so I microwaved them for about a minute, until they split and were cooked. I then pureed all of the ingredients in a food processor, leaving in the berry seeds and chunks of skin from the stone fruits.
Plum Berry Sorbet
1 lb (6-7) red or black plums or pluots, or a combination
½ c water
½ c sugar
1c berries (one kind or mixed)
Juice of ½ lime (or lemon)
1 tsp vodka or kirsch
Halve and pit the plums and combine with the water and sugar in a saucepan. (See head note about using sugar plums.) Bring to a boil, lower the heat and simmer until the plums are cooked, about 5 minutes. Set aside to cool. Add the berries, lime or lemon juice, and vodka or kirsch, and puree in a food processor. Thoroughly chill in the refrigerator and process in an ice cream maker according to the manufacturer’s directions.