Active Time

　　20 min

　　Total Time

　　4 1/4 hr (includes freezing)

　　The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

　　

Ingredients

Makes 1 1D2 quarts

　　1 pound ripe red, black, or prune plums, halved lengthwise and pitted

　　3/4 cup dry red wine

　　3/4 cup sugar

　　3/4 cup water

　　1 (3-inch) cinnamon stick

　　2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)

　　1 teaspoon fresh lemon juice

　　8 black peppercorns

　　Equipment:an ice cream maker

　　

Step 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. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.

　　

Step 2

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

　　Cooks' notes:

　　· Plum purée can be chilled up to 1 day. · Sorbet keeps, frozen, 1 week.