Black plum sorbet

Delicious when you have top-quality summer plums.

1.5 lbs ripe black plums (about 5)
2 TB freshly squeezed lemon juice
1/2 c granulated sugar
2 TB Kirsch

Pit the plums and chop coarsely – do not peel. Put in a saucepan with the lemon juice and 1/4 c water and simmer, stirring occasionally, for 10-15 min. Meanwhile put the sugar and 3/4 c water in a small saucepan and heat until all the sugar is dissolved. Add the Kirsch and cool. Combine the plum mixture and the sugar/Kirsch syrup in a blender and process until smooth. Strain thru a sieve into a bowl and chill. Process in an ice-cream maker.

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