Plum Sorbet

The unique sweet-tart flavour of plums makes this scoop equal parts rich and refreshing, something to add depth and lightness to baked desserts all at once.

2 lbs plums, pitted and quartered (about 4 cups)
1 cup sugar
1 Tbsp. light corn syrup
¼ tsp. kosher salt
lemon juice, freshly squeezed

Purée plums in a blender or food processor until smooth. 2 lbs pitted plums should yield 1 qt of purée.

Add sugar and corn syrup and blend for 30 seconds. Add salt, blend to incorporate, and adjust to taste.

If plums are very sweet, add lemon juice to taste, starting with ¼ tsp.

Strain purée and transfer to refrigerator; chill for 2-3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions.

Transfer sorbet to freezer to firm up for 2-3 hours before serving.