This refreshing, dairy-free sorbet is made by blending pitted plums with sugar and lemon juice, then freezing the mixture. Inspired by the abundant plum orchards of Uzbekistan, it can be made ahead and stored in the freezer.
Blend the pitted plums with the sugar, lemon juice, and water until smooth.
Pour the mixture into a shallow dish and freeze it for at least 4 hours, stirring with a fork every 45 minutes.
Just before serving, scrape the thoroughly frozen mixture with a fork to give it a rough texture, then serve in glasses.
While freezing the mixture, remember to stir it with a fork every 45 minutes. Otherwise, it will freeze into one solid block and become difficult to scrape.
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