Requires +7 hours of chill/freeze time
For the shortbread, place honey in a small saucepan over medium heat and cook for 2-3 minutes until slightly darkened. Cool for 10 minutes.
Place softened butter and icing sugar in a bowl and beat for 1-2 minutes until creamy. Add sifted flour and cornflour; beat until the mixture forms a fine crumb.
Add the honey and salt flakes, then beat until well combined. Shape the dough into a 22x5cm/8x2” round log, roll in pistachios, wrap in plastic wrap and chill for 2 hours.
Preheat oven to 180°C/350°F. Line a baking tray with baking paper.
Unwrap chilled dough, trim ends and slice into 5mm/1/8” thick rounds. Arrange 3cm/1” apart on prepared trays and bake for 12-14 minutes; they won’t brown much, if at all. Set aside to cool and harden.
For the sorbet, combine the sugar and water in a small saucepan over medium heat. Stir occasionally and simmer until sugar is dissolved, 3-5 minutes. Set aside to cool.
Take the plums out of the tin and remove the stones. Place in a food processor, add 1/2 cup syrup and the lime juice; process until smooth. Strain mixture to remove any solids. Place in fridge to cool for 1 hour.
Churn the sorbet in an ice cream maker until it resembles a soft-serve consistency. Transfer the sorbet to a freezer-safe container and freeze for 2-4 hours, or until sorbet is firm
Serve scoops of sorbet with shortbread, drizzle with remaining honey and sprinkle with chopped pistachios.
If you do not have an ice cream maker, freeze the sorbet mixture for 3 hours, then remove from freezer and place in food processor. Process until a smooth consistency; return to freezer until sorbet is firm.
*The Black Doris plum is a medium to large red-purple fruit. If you cannot obtain the Black Doris variety, use any type of tinned plums.
