Ingredients

• 1 cup sugar
• 1 cup water
• 1 1/2 pounds ripe purple plums, quartered, pitted
• 1/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling, if desired

Instructions

1. Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
2. Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
3. Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.