Plum sorbet

8-10 plums

200 g sugar

1 free-range egg white

½ a lemon

Method

1. Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
2. Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
3. Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
4. Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
5. Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
6. Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.

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