- 1 lb ripe plums, halved and pitted
- 1 tsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- Vanilla Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 tsp vanilla
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or a silicone mat.
Roast plums, cut side up, for 20 minutes. Transfer to a blender and puree until smooth.
To make vanilla simple syrup, in a saucepan over medium-high heat, add sugar and water and stir until dissolved. Bring to a boil and remove from heat. Add vanilla and let cool completely.
Add half of vanilla simple syrup, lemon zest, and juice to plum puree, and stir to combine. Taste and add more simple syrup as needed. When frozen, sorbetto will taste less sweet. Pour into 9”x13” baking pan. Freeze until frozen.