This is my all time favorite sorbet. When ice cream alternatives were rare and sorbets without corn syrups were unheard of, this was the treat that didn't taste like a poor substitute. Every summer I flirt with other flavors, and come back to this sorbet. Sweet and tart, you can taste the sunshine, heat and joy of summer. If you aren't careful, devouring the entire batch like an adult slurpee is easier than a mile-high sun burn.
Last year I posted a version of this recipe in my Facebook status, Dan decided it was his new favorite. Half the fun was feeding it to him and sharing kisses. This year I've revised it with more plums, and sweetened with agave for a clearer flavor. Soon I'll share recipe for the chocolate crackers I made to accompany it for mid-July's eclipse ritual; they provide a lovely dark note to balance the sweet zing from the ruby port.
6 oz light agave nectar
6 oz ruby port (I'm partial to Taylor Fladgate or Graham's)
6 oz raspberries, (I'm partial to frozen, they vine ripen longer, but fresh on-sale work too!)
24 oz red plums, very ripe after peeling, pitting and chunking will net 16 oz of plum fruit
After peeling, pitting, and chunking the plums, toss all the ingredients in the food processor or blender. Place in quart container to chill over night. Or if all the ingredients are pre-chilled place the puree in the ice cream maker for a cycle. I use a Cuisinart ice cream maker.
Don't have an ice cream maker? Pour the puree in a freezer-proof glass or metal 9x9 pan and set level in the freezer. Every 30 minutes whisk or spatula scrape the the mixture, until the mixture sets up.
The relatively high alcohol content of this sorbet makes it soft. The sorbet will firm up some in the freezer, but will never be hard.
On the adult slurpee concept - serve the sorbet straight from the ice cream maker in double old fashioned glasses with a sprig of mint. Add a circle of good friends and watch out!
Yield: one quart of yum!