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PLUM RASPBERRY SORBET
Serves: 6 to 8
3/4 cup sugar
2/3 cup water
1
1/4 pounds pitted plums
1 cup raspberries
1 tablespoon 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.
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