Tuesday, August 3, 2010

plum sorbet

1-1/2 pounds black plums (about 5), pitted and chopped  
2 tablespoons fresh lemon juice, or to taste 
1/2 cup sugar 
2 tablespoons kirsch
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 purée the plums with the kirsch syrup. Strain the purée through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.