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How to Make Plum Sorbet
Method
Put whole plums in a large pot with ½ cup of water, cover and cook on low heat for 20 minutes. Stir, replace lid and simmer for a further 20 minutes. Remove lid and leave to cool down. In a separate small saucepan, bring remaining 1 cup of water and caster sugar to the boil, then turn down heat and simmer until sugar has dissolved into a sugar syrup. Remove sugar syrup from heat and leave to cool. Carefully tip plums and liquid into a colander placed over a large bowl. Press plums through colander. Discard stones. Add ¾ cup of the sugar syrup to bowl of plum pulp and stir. Tip mixture into shallow dish and freeze for 1-2 hours. When the granita is almost frozen solid, take a fork and scrape then whisk the mixture to create small ice crystals. Return to the freezer and again let it freeze for 1-2 hours until almost solid. Scrape and whisk again with a fork. Freeze overnight until ready to serve.
