4 cups ripe plums, pitted and quartered
⅔ cups sugar
⅓ cup water
¼ cup pomegranate juice
pinch of salt
1 teaspoon pure vanilla
1 cup heavy cream
In a medium saucepan, add plums, sugar, water, and pomegranate juice. Cook over medium heat for 15 minutes, stirring often, or until plums have broken down and become very soft. Allow mixture to cool down before pureeing with an immersion blender. Blend on high until mixture is very smooth. Add salt, vanilla, and heavy cream. Blend again until mixture is very smooth. Pour into frozen bowl of an electric ice cream maker and process until sherbet is very thick. Remove from bowl with a spatula and transfer to a freezer-proof container. Keep frozen until ready to serve.
Yield: 4 servings
