Plum Sorbet

• 25 ripe plums (4½ pounds), pitted
• 1¾ cups Simple Syrup

Purée the plums in a food processor. Strain the Plum Purée trough a medium sieve. There should be 4 cups of plum purée.

Place the plum purée in a large bowl and add the simple syrup, lemon juice, and salt.

Freeze according to ice cream machine manufacturer’s instructions.