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Plum-Wine Sorbet

  • 1 pound ripe plums, quartered and pitted
  • 3/4 cup dry red wine
  • 1/2 cup honey – local is best
  • 3/4 cup water
  • 1 cinnamon stick
  • 2 large strips lemon zest (removed with a vegetable peeler)
  • 1 teaspoon fresh lemon juice
  • 8 black peppercorns 
  1. Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
  2. Discard cinnamon stick and zest.
  3. Purée in batches in a blender until very smooth. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
  4. Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.