Active Time

　　20 min

　　Total Time

　　1 day plus 3 1/2 hr (includes macerating and freezing)

　　This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

　　

Ingredients

Makes 8 servings

　　1 cup pitted prunes (7 ounces)

　　1 cup Armagnac

　　3/4 cup sugar

　　2 cups cold water

　　1/2 cup fresh orange juice

　　Garnish: slivers of prune

　　

Special Equipment

an ice cream maker

　　

Step 1

Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.

　　

Step 2

Bring sugar and 3/4 cup cold water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 2 minutes.

　　

Step 3

Purée prune and Armagnac mixture with sugar syrup in a food processor until very smooth, about 2 minutes. Add orange juice and remaining 1 1/4 cups cold water and pulse to combine. Force through a fine-mesh sieve into a bowl and discard solids. Chill until cold, about 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

　　Cooks' note:

　　Sorbet can be made 1 day ahead.