Raspberry Plum Sorbet
1 1/3 cups sugar
Combine sugar and water in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Cook syrup completely.
Blend plums and raspberries in food processor until smooth. Strain through course sieve into large bowl. Press on solids to extract as much liquid as possible. Stir into cooled syrup. Refrigerate until chilled, about two hours.
Process sorbet in ice cream maker according to manufacturer's directions. Transfer to bowl. Cover and freeze. Keep frozen until ready to serve. Keeps for about one week in freezer.
Per Serving: 286 Calories
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