This is an intensely flavored dessert that draws out the flavor of summer plums in a spectacular way.  The ginger, which you can add or omit, adds a slight spiciness to the sorbet.  Adapted from The New York Times.

Ingredients

• 1.5 lbs ripe plums
• 3/4 c sugar
• 2 t ginger, grated
• Pinch of vitamin C powder (from a vitamin C tablet)
• 1-2 T lemon juice, depending on how sweet/sour the plums are
• 1 T flavorless alcohol
• Pinch salt

Instructions

1. Preheat oven to 400F, place plums in roasting tray, and roast for 30 minutes, until the plums are soft and slightly blistered.
2. Rub skin off of plums and chop coarsely.
3. In a food processor, combine plums, 1/3 skin, vitamin C powder, salt until smooth.
4. Add sugar, ginger, lemon juice, and alcohol, and process until combined.
5. Pour into a bowl and refrigerate, covered, until chilled.
6. Churn mixture in an ice cream maker according to instructions – once churned, allow to set in freezer for 2 hours before serving.