The only way I can ever get a seed separated from the flesh of a Santa Rosa plum is with my teeth and even then it takes a lot of effort, so I was intrigued when I read the instructions to this recipe. It sounded like a sticky, messy job and it is. You have to get your hands around the fruit and squeeze the flesh from the seed. The good news is that there are only four ingredients and three steps. This sorbet is unusual in that it is sweet and tart, and palate-cleansing like a freshly picked plum. The recipe makes one quart. I am already on my third batch.

Makes 1 Quart

Adapted from Susan Goin’s Sunday Suppers at Lucques

Ingredients:

1 lb. plums seeded and quartered

1/2 cup granulated sugar

2 tablespoons of honey

2 tablespoons lemon juice (approximately 1/2 a lemon)

In a medium bowl add ingredients and let macerate for 1/2 an hour. Using an immersion blender or a food processor, puree until you see only very small dots of skin. Then freeze in your ice cream maker according to instructions. My sorbet was frozen in about 45 minutes. Scoop out into a plastic container and store in the freezer.