This brightly flavored fruit sorbet is delicious and refreshing whether served plain or on top of a slice of angel food cake.
—Eirianedd Simpson, Pahrump, NV
Prep: 25 min. + freezing Makes: 6 servings
8 medium plums
2 cups sugar
1 cup water
1/3 cup lemon juice
2 tsp. grated lemon zest
1. In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits.
2. In a small saucepan, bring sugar and 1 cup water to a boil. Cook and stir until the sugar is dissolved. Add lemon juice and zest; set aside to cool.
3. Place the plums in a food processor; add sugar syrup. Cover and process until smooth, 2-3 minutes. Transfer puree to an 8-in. square dish. Freeze until the edges begin to firm, about 1 hour; stir. Freeze until firm, about 2 hours longer.
4. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until mixture is smooth.
3/4 cup: 310 cal., 1g fat (0 sat. fat), 0 chol., 0 sod., 79g carb. (76g sugars, 1g fiber), 1g pro.