Plum Sorbet

Gayle Krughoff for NPR /

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This easy sorbet is a gorgeous burgundy color. It's a refreshing way to end a meal. It's a little tart, so add more sugar if you like it sweeter.

Makes 5 to 6 cups

2 pounds Italian prune plums, pitted and halved.

1/2 cup packed brown sugar

2 tablespoons fresh lemon juice

1 tablespoon plum brandy

In large saucepan, mix plums and brown sugar and cook over medium heat until plums throw off their juices, 5 to 10 minutes. Simmer for another 5 minutes. The fragrant mixture should be the consistency of syrup.

Remove from stove and cool for 10 to 15 minutes.

Add plum brandy and lemon juice, and place mixture in food processor. Puree until smooth.

Put mixture in a glass pie plate and freeze until hard, 3 to 4 hours.

Remove from freezer and transfer to food processor. Process until smooth, then serve or put in a container and back in the freezer until ready to use.

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