A refreshing and cool treat, this fruity sorbet serves up beautifully scooped into a stemmed glass with a raspberry and mint garnish.
32 oz. white grape juice
8 oz. dried plum puree
8 oz. unsweetened raspberries
3 oz. granulated sugar
1. Place grape juice, raspberries, and sugar in a blender. Pulse until the raspberries are in small pieces, but not pureed.
2. Add plum puree and pulse until evenly distributed.
3. Remove from blender and transfer to ice cream machine; freeze according to manufacturer’s directions. Serve with fresh raspeberries and mint leaves.