Place the sugar and water in a heavy based saucepan and slowly bring to the boil. Boil gently for 10 minutes.
Add the damsons and cook until soft. Strain, retaining the sugar syrup. Rub the damsons through a sieve to give a thick purée. Add this purée to the syrup and cool.
Turn the mixture into a shallow tin and freeze until fairly solid. Whisk the egg whites until stiff and gradually spoon into the sorbet base, still mixing. Turn into containers and freeze, stirring occasionally.
Serve scooped into glass dishes and decorate with sprigs of fresh mint.
© 1984 All rights reserved. Published by Jon Croft.