Plumcot Sorbet

I picked up some Speckled Plumcots recently and left them on the counter for a few weeks. They started out with green speckles all over, but after a couple of weeks on the counter they shifted toward a dark red color.

Since they sat out so long, I decided to turn them into a sorbet. This sorbet might be my new favorite! I love the flavor and texture. I also do not need to "re spin" the sorbet so it's extra easy to scoop some out when I want.

When I serve this, I tend to pair it with some grape sorbets.

Ingredients

• 3-4 cups of plumcots
• 1 - 2 lemons
• 1/4 cup cane sugar

Instructions

1. Prepare the plumcot puree
1. Pit the plumcots (you do not want to try and blend the pits 😉)
2. Put the pitted plumcots in a blender
3. Blend until relatively smooth (I "pulse" for 10 seconds)
2. Prepare the lemon juice
1. Cut the lemons
2. Squeeze the juice out of the lemons
3. Scrape out the lemon pulp if you like
4. Blend the lemon juice and pulp (if desired)
3. In a medium mixing bowl, combine 1.5 to 1.75 cups plumcot puree (from step 1), 1/4 cup cane sugar, and 1/4 cup lemon juice (from step 2)
4. Stir the mixture until smooth
5. Pour the mixture into a CREAMi pint (up to the "max fill" line)
6. Freeze for 24 hours
7. Spin as "sorbet"
8. Serve and enjoy!