Prune Armagnac Sorbet Recipe

Prune Armagnac Sorbet Recipe

  • 1 cup pitted prunes (7 ounces)
  • 1 cup Armagnac
  • 3/4 cup sugar
  • 2 cups cold water
  • 1/2 cup fresh orange juice
  • Special equipment: an ice cream maker
  • Garnish: slivers of prune
  1. Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.
  2. Bring sugar and 3/4 cup cold water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 2 minutes.
  3. Purée prune and Armagnac mixture with sugar syrup in a food processor until very smooth, about 2 minutes. Add orange juice and remaining 1 1/4 cups cold water and pulse to combine. Force through a fine-mesh sieve into a bowl and discard solids. Chill until cold, about 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
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