5-7 Ripe California Pluots, peeled, pitted and quartered
¼ Cup Orange Liquor
¾ Cup Kings Orange Juice
¾Cup Lime Juice
¾ Cup Sugar
1. Place the California Pluots in the bowl of a food processor and work until pureed. Add the orange liquor and continue to puree briefly.
2. In a small saucepan, bring the orange and lime juice and sugar to a boil, swirling the pan occasionally to dissolve the sugar. Add the sugar syrup to the fruit puree.
3. Pour the sorbet mix into an ice cream maker and process according to the manufacturer’s directions. Freeze, covered, until firm.