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Yellow plum sorbet

Makes about 1 quart

3/4 cup sugar
1/2 cup water
2 1/2 pounds yellow plums (about 10), pitted and sliced
1/4 cup Cointreau or other orange liqueur

1. In a heavy skillet, combine sugar and water and cook over medium-high heat until the sugar dissolves and the mixture comes to a boil.

2. Add the plums, and cook for 6 toNotes: 8 minutes, or until they start to soften. Remove from heat, stir in the Cointreau or other orange liqueur, and let the mixture cool to room temperature.

3. Working in batches in a blender, puree the mixture until smooth. Refrigerate until cold, then process in an ice cream maker according to manufacturer's instructions.

Joe Yonan

 FARM TO TABLE | YELLOW PLUMS: The season is short but sweet (and tart)
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