Ingredients:

Sorbet syrup:

• 1¼ cups sugar
• 1½ cups water
• ½ cup light corn syrup

Sorbet:

• 1 pound Italian plums, pitted
• 1¼ cups sorbet syrup
• 2¼ teaspoons verjus*

*Verjus is the tart, unfermented juice of unripe wine grapes. It is available in specialty stores and wine shops.

Method:
For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room temperature.

For sorbet:
Puree plums with the skin on in a food processor and strain through a fine chinois. Combine with simple syrup and verjus. Process mixture in a Pacojet canister or conventional ice cream machine according to the manufacturer’s instructions.