Recipe - Black Plum Sorbet

1 One half pound Black plums; (about 5),
pitted
; and chopped
3 tablespoon Fresh lemon juice; or to
taste
One half cup Sugar
2 tablespoon Kirsch

In a saucepan combine the plums, the lemon juice, and One fourth 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 Three fourths 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 icecream freezer
according to the manufacturer's instructions.

Makes about 1 quart.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.