This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.
Sorbet can be made 1 day ahead.
Recipe information
Total Time
1 day plus 3 1/2 hr (includes macerating and freezing)
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.
Step 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.
Step 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.
