Ginger Plum Sorbet

Wow! Long time no see.  Thankfully, this isn't my full-time job, or I'd probably be fired by now.

Recently, I dusted off the ice cream maker and decided to put it to work.  This poor ice cream maker hasn't been touched (aside from each time we've moved) in 4 years.  I remember the last time I tried to use it was the summer I was pregnant with our first son (I have 3 little boys now, for those who are wondering).  I remember this summer very well because I was big and pregnant and it was the hottest summer I have ever experienced here. And we had no AC. And our refrigerator broke. Hence my disappointment when I tried to use the ice cream maker because the bowl didn't freeze.  I could have use this sorbet back then.

I search through Tasty Kitchen's wonderful recipes to find something to make with plums other than jam (even though jam is awesome, I was just ready for something else after canning jam three times in the last month...thank you friends with plum trees!). Ginger Plum Sorbet.  Wow!  Very impressive. It is quite possibly the best sorbet I have ever had. I love sour candy, and something about the tartness combined with the sweet, really makes this sorbet amazing.

Ginger Plum Sorbet
by tallmisto, via Tasty Kitchen

4 whole plums, seeded and roughly chopped
1 C water
3/4 C sugar
2 T candied ginger
2 T lemon juice

Place plums in a food processor and process until smooth. Spoon contents through a fine mesh sieve to remove the skin (this step is purely for aesthetics).Place puree in the refrigerator to chill.

Heat sugar and water over medium heat until the sugar is dissolved. Add the ginger to the simple syrup and let sit until cooled. Refrigerate syrup for at least 4 hours with the ginger.

Place lemon juice, syrup and plum puree in food processor and blend until the small ginger pieces are chopped up and mixed in. Pour mixture into your ice cream maker and follow manufacturer directions.
Place in freezer safe container and freeze until firmer, about 1 hour. Serve and enjoy!

Sare's Notes:
1. the recipe doesn't state this, but I used dark plum (the kind that are deep purple on the outside and red and yellow on the inside). I actually used 5 large plums instead, two were firm, and the other three were more ripe
2. I made everything the night before and let it chill overnight, then mixed it together and put it in the ice cream maker.