Plum Sorbet

1. Preheat the oven to 180ºC. Split the plum in half and remove the pits. Place them on the baking tray, cut side up, and sprinkle them with the brown sugar. Bake in the middle rack for about 30 minutes. Cool the plums to a room temperature.
2. In a medium size sauce pan, mix together water and sugar. Bring to boil over medium high heat, then reduce the heat and simmer for abut 5 minutes. Cool the syrup to a room temperature.
3. Place the plums and the syrup into a food processor and blend until smooth. Mix in the lemon juice and vodka. 
4. Refrigerate the mixture until is completely cold. 
5. Process in a ice cream machine following manufacture instruction. Pour into a chilled bowl and freeze. 

If you don't have an ice cream machine, freeze the sorbet in popsicle molds. Pour the mixture into the molds, freeze about an hour or so, and then insert the popsicle stick. Freeze for another 3-4 hours, or until the pops are completely frozen.