Black-Plum Sorbet With Honey and Thyme

1. 1

   Dissolve the sugar in 1/2 cup water over medium heat.

2. 2

   Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, pressing them under the surface of the syrup.

3. 3

   Allow them to steep for 1 hour.

4. 4

   Meanwhile, peel and pit the plums, chopping them coarsely as you do.

5. 5

   Combine the plums, about 1/3 of the skin, the ascorbic acid and salt in the bowl of a food processor.

6. 6

   Process until smooth.

7. 7

   Remove the thyme sprigs from the syrup and stir in the honey until dissolved.

8. 8

   Pour 1/2 cup of the honey-thyme syrup into the plum mixture and process until blended.

9. 9

   Taste the mixture; it should be sweet, but not intensely so.

10. 10

    If plums were underripe, you might need to add a little more syrup.

11. 11

    Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream maker.

12. 12

    Set up to finish in the freezer.

* Per serving · 4 servings · Values may vary.

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