I made this flavour for the first time about five years ago when my fruit and vegetable guy, Bill, had a few trays that he couldn’t sell because they were too ripe. I washed them, removed the stones and then used them in my sorbet, and I was blown away.
Since then, I have tried every year, when blood plums are in season, to reproduce that flavour, and although I get a good result, it’s never as good as it was that first time. I still ask Bill every year where he got those first blood plums from and he just can’t remember. It was just ‘some dude at the fruit market’.