Plums have a natural tartness and depth of flavor that make them ideal for a summer sorbet. We’ve used less sugar than in classic formulas but enough to keep the ice from freezing too hard.
2pounds sweet ripe red plums, washed, cut up, and pitted
½cupsugar, or more as needed
¼cupwater, or more as needed
2 to 3teaspoonsfresh lime juice
Combine the plums, sugar, and water in a medium saucepan. Cook over low heat, stirring frequently, until the plums soften and the mixture is very juicy, about 10 minutes. If the plums are not juicy enough, stir in additional water as needed as plums cook down to make a medium-thin puree. Cool slightly.
Puree the plum mixture in a food processor until very smooth. Add lime juice to taste.
Freeze in an ice-cream maker following the manufacturer’s instructions or use the still-freeze method. Scrape the mixture into a plastic container, cover tightly, and freeze several hours before serving.
If the mixture has been frozen overnight, let stand at room temperature until soft enough to scoop, usually about 20 minutes, before serving.