3cupssliced pluots, pits removed (about 4 to 5 pluots)
½cupsugar (or to taste*)
Juice of ½ lemon
Place all ingredients in a food processor or blender and purée until very smooth. Drain the pluot purée using a fine mesh basket strainer, pressing to squeeze out as much juice as possible. Discard leftovers skins.
Place the purée in an ice cream maker and freeze according to the manufacturer’s instructions.
* I started with a ¼ cup of sugar and then tasted the purée to see if it needed more sugar. The amount of sugar needed depends on how tart your pluots are. Continue to add sugar and taste until you reach your desired balance of sweet and tart.