Simple plum sorbet made with fresh sliced plums, lemon juice, sugar, and a little Grand Marnier.
hey welcome guest authorGarrett McCordwho turned a few of our ripe plums into a “wow-that’s-good” sorbet.
~Elise
I developed this recipe out of necessity rather than noble ingenuity.
Elise Bauer
In addition, this recipe could easily be adapted to overripe apricots or pluots as well.
Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
Mix the Grand Marnier to the puree just before churning.
Place the puree in an ice cream machine and churn according to instructions, for approximately 25 minutes.
