Raspberry-Plum Sorbet

Name: Raspberry-Plum Sorbet
Ingredients: 1 1/3 cups sugar; 1 1/3 cups water; 2 pounds plums, pitted, cut into large chunks; 3 1/2 cups fresh raspberries or frozen unsweetened raspberries, thawed

4 ingredients

13 steps

Ingredients

1 1/3 cups sugar
1 1/3 cups water
2 pounds plums, pitted, cut into large chunks
3 1/2 cups fresh raspberries or frozen unsweetened raspberries, thawed

Directions

1

Combine sugar and water in medium saucepan.
2

Bring to boil, stirring to dissolve sugar.
3

Remove from heat.
4

Cool sugar syrup completely.
5

Blend plums and raspberries in processor until smooth.
6

Strain through coarse sieve into large bowl, pressing on solids to extract as much liquid as possible.
7

Stir in cooled sugar syrup.
8

Refrigerate until chilled, about 2 hours.
9

Process sorbet in ice cream maker according to manufacturers instructions.
10

Transfer sorbet to bowl.
11

Cover and freeze.
12

(Sorbet can be made 1 week ahead.
13

Keep frozen.)