Recipe by Courtney McDonald
-1 ¼ cups strained plum puree (about 1 pound plums, pitted and pureed in the blender)
-1 ¼ cups strained apricot puree (about 1 pound apricots, pitted and pureed in the blender)
-1/3 cup- 1 cup sugar (to taste, depending on the sweetness of the fruit)
-1 Tbsp. vodka (optional)
-a few sprigs opal basil, for garnish
In a medium mixing bowl, mix the fruit purees. Whisk in the sugar gradually, until fruit puree is quite sweet (the sugar will keep the finished sorbet from freezing too hard). Stir in the vodka, if using (this will also help the final consistency of the sorbet), and continue stirring until the sugar has dissolved. Chill the sorbet base overnight in the refrigerator, then freeze according to manufacturers instructions on your ice cream machine. Serve immediately, garnished with the basil, or let set in the freezer for a few hours. Enjoy!