Raspberry-plum sorbet

This Bon Appétit recipe was very tasty (although tart!). It would be great with a pound cake.

Raspberry-plum sorbet

1 1/2 cups sugar

1 1/3 cups water

2 lbs plums, pitted, cut into large chunks

3 1/2 cups fresh or frozen raspberries, unsweetened, thawed

Combine sugar and water in medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat; cool completely.

Blend plums and raspberries in processor or blender until smooth. Strain through coarse sieve into large bowl, pressing on solids ot extract as much liquid as possible. Stir in cooled sugar syrup. Refrigerate until chilled, about 2 hours. Process sorbet in an icecream maker and freeze according to maker directions (mine takes about 20 minutes). Transfer to container, cover, and freeze.