This recipe can be prepared in 45 minutes or less but requires additional sitting time.

　　

Ingredients

Makes about 5 cups

　　2 pounds Italian prune plums

　　1 cup packed light brown sugar

　　1/4 cup granulated sugar

　　3 tablespoons fresh lemon juice

　　

Step 1

Halve and pit plums and in a large saucepan cook with remaining ingredients over moderate heat, stirring, until plums release their liquid and mixture comes to a simmer. Simmer mixture, stirring, 5 minutes and cool slightly.

　　

Step 2

In a blender purée mixture in 2 batches and pour through a fine sieve into a bowl. Chill mixture, covered, until cold, about 2 hours. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps, covered and frozen, 1 week.