Plum And Red-Wine Sorbet

1. 1

   Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Puree in batches in a blender until very smooth (use caution when blending hot liquids). Force puree through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.

2. 2

   Freeze puree in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

* Per serving · 4 servings · Values may vary.

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