Now that the World Cup is over, my summer project is a different ice cream/sorbet flavor each weekend. The Zuni Cafe cookbook really touts plum sorbet as a good way to use so-so plums, which was definitely true in my case. I used small yellow plums, pureed and strained, with some of the skin reserved to mix in for tartness. I added about 4 T sugar to about 1 cup puree, a little salt, some of the skin, and froze in my ice cream maker. I'm not normally a sorbet fan, since it always seems poor, icy alternative to ice cream, but this was really refreshing and very smooth.
So my question is, any tips on how long to churn for sorbet? For ice cream, I've been careful not to overchurn. Do those same concerns exist for sorbet?