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PLUM RASPBERRY SORBET
3/4 cup sugar
2/3
cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 teaspoon
lemon juice
Stir sugar and water in heavy small saucepan over low heat
until sugar dissolves.
Increase heat to high; boil syrup 1 minute.
Chill until cold, about 1 hour.
Puree plums and raspberries in food
processor.
Strain puree through fine sieve into medium bowl.
Add syrup,
lemon juice to taste and salt and blend well. Process in ice cream machine
according to manufacturers instructions.
Spoon sorbet into covered
container and freeze. (can be prepared 2 days ahead.)
Scoop sorbet into
bowls. Garnish with plums, raspberries and mint.
