ice cream or sorbet?

[hammercock.livejournal.com]

So, as per usual, I've made two liters of ginger syrup. One liter is destined for ginger-lime sorbet. I wasn't sure at first what to do with the other liter, and then I saw red plums at the store. I cooked them down with a bit of sugar and plum wine and then strained out the skins and pulp, and now I have about half a liter of plum puree to mix with the ginger syrup.

I think that the plum-ginger combination would taste good in either ice cream or sorbet, and I could possibly even try both. However, I'm concerned that the water content might be too high to make a successful ice cream. Anyone got any ideas for how to make that work?