Plum Sorbet

• 2 pounds Italian prune plums
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons fresh lemon juice

1. Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer.
2. Simmer mixture, stirring, 5 minutes and cool slightly.
3. In a blender puree mixture in 2 batches and pour through a fine sieve into a bowl.
4. Chill mixture, covered, until cold, about 2 hours.
5. Freeze mixture in an ice-cream maker.
6. Transfer sorbet to an airtight container and put in freezer to harden.
7. Sorbet keeps, covered and frozen, 1 week.

italian prune plums, brown sugar, granulated sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/plum-sorbet-100774 (may not work)