Organic Buying Club of So. Fla.

A pretty pink dessert that is refreshing and light. Plums with dark purple skin or flesh will give the sherbet beautiful color. Serve a pot of green tea alongside.

5 firm but ripe plums, halved, pitted, cut into large chunks
1/2 cup organic sugar (I use Succanat or Florida crystals)
1/4 cup water

1/2 cup fresh orange juice
1/2 cup Agave nectar (whole foods or wild oats has this)
2 tablespoons Japanese plum wine*
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Large pinch of salt
1 cup organics whipping cream

Additional Japanese plum wine

Combine plums, sugar and 1/4 cup water in heavy medium saucepan. Cook over medium-low heat until plums are tender and liquid is syrupy, about 12 minutes. Cool completely.

Transfer plum mixture to processor and puree until almost smooth. Mix in orange juice, agave nectar syrup, plum wine, orange peel, lemon juice, vanilla extract and pinch of salt. Add cream and process just until well blended. Transfer mixture to ice cream maker and process according to manufacturer