Plum-Raspberry Sorbet

In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have a little more than 2 1/2 cups syrup.

In a medium saucepan, combine the raspberries and plums with 1 cup of the warm syrup. Poach the fruit over medium-low heat until it's very soft, 5 to 10 minutes. Allow the fruit and syrup to cool briefly and then purée the mixture in a food processor or blender. Strain the purée through a fine sieve into a medium bowl.

Combine the purée with the remaining 1 1/2 cups simple syrup, the vodka, and the lemon juice. Let the mixture cool to room temperature. For faster freezing, transfer the cooled mixture to the refrigerator to chill there first. Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.