Plum and Vodka Sorbet

• 1 lb. (450 g.) Santa Rosa plums
• 8 oz. (225

Mix the water, white wine, sugar and lemon juice together. Bring to the boil.

Meanwhile prepare the plums by removing the stones.

Cook the plums in the stock syrup for 5 minutes. Put into a liquidiser and blend until smooth. Pass through a chinoise or sieve.

Add the vodka and place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time