|Victoria plums||1 1⁄2 Pound, halved and stoned (750 Gram)|
|Caster sugar||8 Ounce (250 Gram)|
|Water||1 Pint (600 Milliliter)|
|Lemon peel strip||1|
|Plum||1 , cut into 4 slices|
Arrange the plums in a roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.
Meanwhile, put the sugar, water, cinnamon stick and lemon peel into a saucepan.
Slowly dissolve the sugar over a low heat and then bring to the boil.
Cook over a medium heat for 20 minutes or until the mixture is syrupy.
Transfer the cooked plums to the sugar syrup and cook for a further 10 minutes.
Remove the pan from the heat and discard the lemon peel and cinnamon stick.
Puree the fruit mixture in a blender or food processor.
Alternatively, rub it through a sieve.
Cool and freeze for 3 hours until just frozen.
Remove from the freezer and mash with a fork.
Return to the freezer for a further 3 hours.
Remove the sorbet from the freezer 10 minutes before you are ready to serve.
Decorate with plum slices and mint sprigs.