Dead easy, and incredibly refreshing between courses.
Also delicious as a light dessert.

Ingredients – makes about 1 quart
3 cups Santa Rosa plums
1 cup sugar
1 cup water

Process
1. Chill your ice cream maker bowl

2. Wash and pit the plums, and cook them with the sugar and water until soft, about 10 minutes

3. Process in a blender until smooth. Strain to remove bits of skin if you wish.

4. Taste to make sure it is sweet enough or your liking. If not, add sugar while the plum puree is still warm, to dissolve it.

5. Chill the plum puree in the refrigerator

6. When the puree is cold, place in your ice cream maker and process until set, about 20 minutes.

7. Best the day it is made, but will keep for several days in the freezer.