1 pound plums or cherries
2/3 cup sugar
2/3 cups dry red wine
1/2 cup Water
1 vanilla pod (which you carve lengthwise)
Wash and remove the seeds from the fruits. Combine the pitted fruits with water, wine, sugar and the carved vanilla in to a pot, to simmer for about 20 minutes or until the fruits are soft enough. Do not overcook the fruits, there has to be enough liquid in the pot otherwise the sorbet will not freeze properly. Press the mixture through a fine sieve with a spoon. Alternatively, you can
put the mixture, without the vanilla, in the blender. Personally I prefer to use the sieve, because that way the peel does not go into the mixture.
Scrape the mixture into Sorbet molds and place them in the freezer for at least 6 hours. Of course you can put it in the ice cream maker as well or freeze it all together in a Tupperware.
Recipe and image credit: Royal Coconut