Plum Prosecco Sorbet

• 3/4-1 cups sugar, depending on the sweetness of your plums
• 3/4 cup water
• 1 pinch kosher salt
• 3-4 large red plums, peeled, pitted, and coarsely chopped (yielding about 3 cups of fruit)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup chilled Prosecco

1. In a large saucepan, dissolve sugar and salt in water over medium heat and bring syrup to a boil. Stir in plums, and cook, stirring frequently, and mashing plums with a potato masher until the mixture is the consistency of very thick honey. (About 5-10 minutes) Transfer to bowl and refrigerate till very cold-2-3 hours or overnight.
2. Add juice, zest, vanilla extract and cinnamon to mixture. Whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions. After about 15 minutes (when mixture is beginning to freeze), pour Prosecco into ice cream freezer in slow stream. Process till entire mixture is frozen into a soft sorbet.
3. Transfer to another container to freeze. Serve on its own, over pound cake, or with vanilla ice cream. Enjoy!

sugar, water, kosher salt, red plums, freshly squeezed orange juice, orange zest, cinnamon, vanilla, chilled prosecco

Taken from food52.com/recipes/6106-plum-prosecco-sorbet (may not work)