Kaye and Geoff's Recipes - Icecream

Plum Sorbet

825 gm can dark plums
1/2 cup sugar
3/4 cup water
2 tbsp lemon juice
3 egg whites

1. Drain plums (reserve the juice) and remove pips. Puree the flesh.
2. Heat the juice, water, sugar and lemon juice until the sugar is dissolved.
3. Add plum puree and pour into an 8 inch (20 centimetre) cake tin or metal icecream trays. Freeze until partially set.
4. Beat egg whites until soft peaks form.
5. Beat partially frozen mixture until soft and then fold in the egg whites. Return to freezer. Beating again will give smoother texture.

Best eaten one or two days after preparation. If left in the freezer for longer, the Ôsoftness and smoothnessÕ can be revived by allowing the product to soften a little and re-beating and freezing.