I developed this recipe out of necessity rather than noble ingenuity. Every summer Elise’s mother loads me up with so many plums I can’t eat them all in time, and many begin to get a bit over ripe, their skins bursting at the slightest touch sending their juice down my arms and onto my clothes and floor. Taking these plums and churning them into a magenta hued sorbet just seemed like the most logical thing to do in this heat. Sweet, tart, and smooth it’s a wonderful way to enjoy fresh plums at the height of their season. This sorbet is just sweetened enough in my opinion, but taste as you go and add more or less sugar accordingly as some of the plums we used were very tart. In addition, this recipe could easily be adapted to overripe apricots or pluots as well.
