ITALIAN PLUM SORBET
2-1/2 pounds Italian prune plums
Pinch of salt
1 tablespoon lemon juice
2 tablespoons sweet muscat wine
3/4 cup simple syrup
Wash, peel and pit the plums. Place in a nonreactive pot with the salt,
lemon juice and liqueur. Cook until soft, stirring often so that the
plums do not scorch. Cool, purée, combine with simple syrup and
freeze.
YIELD: 1-1/2 quarts, about 12 servings
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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