If you use purple pluots for this sorbet, the color is a gorgeous deep raspberry. The sorbet is not too sweet, and the Chambord liqueur is optional, but it adds a nice depth of flavor. Serve in small dessert glasses drizzled with extra Chambord, if desired.
Combine the water and sugar in a small saucepan and place over medium heat. Stir to dissolve the sugar, then raise the heat to high and boil the syrup for 3 minutes. Chill until completely cold.
Place the pluots in a food processor and process to a purée, stopping to scrape down the sides of the bowl once or twice. Transfer the purée to a fine-mesh sieve set over a bowl and strain, pressing on the solids with a large spoon or rubber spatula to extract as much liquid and pulp as possible. Add the chilled sugar syrup and the Chambord, if using, to the pluot purée and chill for at least 1 hour.
Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a container and press a piece of plastic wrap directly against the sorbet to prevent ice crystals from forming. Freeze until firm or up to 10 days.