Plum sorbet

Peel the plums and deprive of the kernels, so you get 250-300 g of pulp NET.

Then this pulp passes through a sieve, gather up the past in a bowl and add lemon juice.

Now place the sugar in a pan from the bottom quite often, join a glass of water and cook over low flame until lightly boiling begins.

Then remove from heat the syrup obtained and let it cool.

Join plum's past and the glass of grappa, doing well mix the various ingredients.

Put the mixture in a glass container (resistant to hot and cold) and keep it in the freezer for 2 hours, stirring occasionally with a wooden spoon.

Spent the time indicated, remove the sherbet from the freezer, breakdown the aim in chunks (if it will be very hard spezzatelo with a pair of kitchen scissors) and passed them in a blender until obtaining a cream.

Place the mixture into the Bowl used previously, unite the snow mounted albumen and stir thoroughly.

Insert the mixing bowl in the freezer and let it consolidate the sorbet to other 30-40 minutes.

The final texture should be quite soft sorbet.

Serve in cups.