Plum Sorbet

(*) One recipe yields 3/4 l plum sorbet.

Cut the plums in half and remove the seeds. Blend with the hand blender until smooth, but allow the puree to retain a small amount of texture. Place puree in a medium saucepan and heat over moderate heat. Stir in sugar and juice of one lemon. Make about 15 min, stirring occasionally, until mixture is ruby red and a tiny bit thickened.

Taste and perhaps add sugar. Remove from heat and stir in vanilla essence. Pour into a large enough bowl and cool to room temperature.

Cover and refrigerate for several hours or possibly overnight. Then freeze in an ice cream maker.

Serving suggestions: Shape one scoop of ice cream into each peach half or into an ice cream bowl. Garnish with mint.

red-fleshed takes, the color of the sorbet is always on the spot. Actually, you expect the sorbet to look like frozen powidl. But during the freezing process a miracle seems to happen: Even without whipped cream or eggs, the result is a creamy sorbet with a rich pink color.

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