Black Plum Sorbet

• 1-1/2 pounds black plums (about 5), pitted and chopped
• 3 tablespoons fresh lemon juice, or to taste
• 1/2 cup sugar
• 2 tablespoons kirsch

1. In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft.
2. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch.
3. In a blender or food processor puree the plums with the kirsch syrup.
4. Strain the puree through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

black plums, lemon juice, sugar

Taken from www.epicurious.com/recipes/food/views/black-plum-sorbet-12350 (may not work)