Plum And Red-Wine Sorbet

• 1 pound ripe red, black, or prune plums, halved lengthwise and pitted
• 3/4 cup dry red wine
• 3/4 cup sugar
• 3/4 cup water
• 1 (3-inch) cinnamon stick
• 2 (3- by 1-inch) strips lemon zest (removed with a vegetable peeler)
• 1 teaspoon fresh lemon juice
• 8 black peppercorns
• Equipment:an ice cream maker

1. Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Puree in batches in a blender until very smooth (use caution when blending hot liquids). Force puree through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
2. Freeze puree in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

red, red wine, sugar, water, cinnamon stick, lemon zest, lemon juice, cream maker

Taken from www.epicurious.com/recipes/food/views/plum-and-red-wine-sorbet-239280 (may not work)