Wash the plums, quarter and remove the seeds. Add to your blender.

Add the sugar, corn syrup, salt and lemon juice to the blender.

Puree the plums until the mixture is as find as you can get it. The more finely your plums are pureed the brighter the color will be.

Pour the plum puree into a container and refrigerate until the mixture is completely cold. This takes about 4 hours or is best left over night. This will help the ice cream maker freeze the plum sorbet more quickly.

Once the plum puree is cold, pour into your ice cream maker following the manufacturer instructions. Turn on and churn for 15-25 minutes checking after 15 minutes.

Once your plum sorbet is fairly stiff and slushy transfer to containers and freeze for 2-6 hours or overnight. Once firm scoop and enjoy this delicious plum sorbet.