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Ingredients
- 1 1/3 cups sugar
- 1 1/3 cups water
- 2 pounds plums, pitted, cut into large chunks
- 3 1/2 cups fresh raspberries or frozen unsweetened raspberries, thawed
Method
- Combine sugar and water in medium saucepan.
- Bring to boil, stirring to dissolve sugar.
- Remove from heat.
- Cool sugar syrup completely.
- Blend plums and raspberries in processor until smooth.
- Strain through coarse sieve into large bowl, pressing on solids to extract as much liquid as possible.
- Stir in cooled sugar syrup.
- Refrigerate until chilled, about 2 hours.
- Process sorbet in ice cream maker according to manufacturers instructions.
- Transfer sorbet to bowl.
- Cover and freeze.
- (Sorbet can be made 1 week ahead.
- Keep frozen.)
