Plum delicious: Plum Sorbet with Black-Currant Liqueur

I can’t recommend Plum Sorbet with Black Currant Liqueur (click for the recipe) enough.
   It’s delicious and fresh, simple yet elegant.
   It’s been been a favorite since I first tried it a few summers ago. My Mom and Dad absolutely loved it when I served it to them during a visit.
   I substitute Splenda for sugar in this sorbet, and actually recommend anyone who tries it do the same.
   Splenda seems to release the fresh plum flavor more than sugar.
   You don’t need to peel the plums for the recipe, which simply adds to its ease.
   An ice cream machine is required to make the sorbet.
   Splenda and water are stirred together over medium heat to create a simple syrup, which is chilled until cold.
   Purple plums, quartered and pitted, are pureed in a food processor until smooth. After being strained, the simple syrup and ¼ cup crème de cassis (black-currant liqueur) is stirred into the plum puree.
   The mixture is spooned into an ice cream machine and processed, then covered and frozen until firm.