Black Plum Sorbet Recipe

Black Plum Sorbet

1 1/2 pounds Black plums; (about 5),  and chopped
3 tablespoons Fresh lemon juice
1/2 cup Sugar
2 tablespoons Kirsch

Instructions:

In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor puree the plums with the kirsch syrup. Strain the puree through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturers instructions. Makes about 1 quart.

Source: Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.