Red Plum Sorbet
Source: Cynthia Bowen

1 1/4 c. sugar
1 c. water
1 1/2 lb. ripe red plums (8-9)
Several drops fresh lemon juice

Combine sugar and water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely. (Can be prepared 3 days ahead. Store chilled.) Halve and pit plums. Place in processor and puree. Strain puree through sieve into bowl, pushing all solids through. Stir in 1 c. sugar syrup (reserve remainder for another use). Add lemon juice to taste. Pour into ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container. Soften slightly in refrigerator before serving. Makes 3 c.

Variations: For 2 3/4 c. mango sorbet, use 2 c. mango puree, 1/2 c. sugar syrup, 1/4 c. water and several drops lemon juice.

For 1 3/4 c. raspberry sorbet, use 1 1/2 c. raspberry puree, 1 c. sugar syrup, 3 drops raspberry eau de vie and several drops lemon juice

For 2 1/2 c. lemon sorbet, use 1 c. sugar syrup, 3/4 c. fresh lemon juice, 3/4 c. water and several drops lemon vodka.

For 2 3/4 c. blackberry sorbet, use 1 3/4 c. blackberry puree, 1 c. sugar syrup. 2 T. whipping cream and several drops lemon juice.

For 2 1/4 c. kiwi sorbet, use 1 1/2 c. kiwi puree, 3/4 c. sugar syrup and several drops white rum.