Plum Sorbet

I made plum sorbet from the Simply Recipes blog and it turned out beautifully. It really tasted like plums and, in my opinion, tasted even better than plums, if that makes any sense. I think that's because the strongest flavor from a plum is in its peel and peel particles are blended throughout the sorbet. It was also a lot less messy than eating a juicy-ripe plum.

I substituted one tablespoon of Cointreau for the Grand Marinier and the texture was the best of all the sorbet recipes I've tried so far. Since I'm still stubbornly refusing to use corn syrup in my sorbet, I may consider trying to add a little bit of alcohol to my other sorbet recipes, since it improved the texture so much.