Plum and Berry Sorbet

Refreshing fruity sorbet. No need for an ice cream maker, just a food processor and some time to leave it in the freezer.

1. 1

   Cut the plums in half and remove the stones. If large, cut each half into 3-4 slices. Put the plums and water in a saucepan over a low to medium heat and cook until soft. This will take around 10 minutes, or a little longer depending on the ripeness of the fruit. Turn off the heat, add the raspberries / blackberries and 100 g sugar and stir. Taste and add a more sugar if you feel it needs it, as again it will depend on the fruit. Pour into a bowl or jug and leave to cool. Place a metal sieve over a bowl and pour the puree through the sieve pushing with a wooden spoon or spatula, to extract as much juice as possible, but leave the seeds behind.
   Pour into a plastic box with a lid (750 ml-1 litre), then put the lid on and freeze for about 3 hours. When semi-frozen, scoop into the food processor and blitz for a minute or two until smooth. Return to the box, with the lid on, and freeze for another 3 hours, or longer (it doesn't matter if it freezes solid).
   If solid, pour boiling water over the back of the box to help ease it out onto a chopping board and, with a sharp knife, cut the frozen block into chunks. Blitz in the food processor and for a few minutes until the texture and colour have changed. You may need to stop every minute or so and break it up a little with a spatula or spoon. This gives a good result, but for the best result freeze and process once more.
   Pour back into the box, put the lid on and freeze for at least 3 hours before serving.
   
   Depending on how long it has been in the freezer, you may want it take it out 5 minutes before serving, to make it easier to scoop.