Juice of 1 lemon
Bring 150ml water and the sugar to the boil, and cook for 3 minutes. Allow to cool and add the lemon juice.
Preheat a moderate oven - 180C/Gas 4.
Either halve the greengages and remove the stones or just leave them, stones, skin & all, put them in an ovenproof dish and cover with foil. They need no extra liquid.
Bake in the preheated oven until they are really soft and, if you have left the stones in, just pick them out with a knife and fork. Put the whole lot into a food processor and process until you have a thick, smooth puree.
Add the cooled sugar syrup, process to combine and put into a bowl. Cool and cover until you are ready to make the sorbet.
If you have an ice cream machine, empty the contents of the bowl into the machine and freeze/churn for 15-20 minutes, until the mixture is thick but still easy to transfer into plastic containers for the freezer.
If you don't have a machine, pour the mixture into a plastic container, making sure that you have a depth of about 4-5cm. Cover and freeze. After an hour or so, beat or process the mixture and put back into the freezer. Repeat a couple more times over the next 4 hours and then cover and freeze until you want it.
Allow the sorbet to thaw for about 20 minutes in the fridge before eating.
After I'd put this in my ice cream maker and it had chilled, I dipped a teaspoon in. It's fair to say that after that first taste it took enormous willpower not to sit, eat the whole bowl and feel incredibly sick.
I'd eaten a raw greengage and it wasn't at all to my taste but I didn't want them to go to waste so this was excellent.
Taken from: Sarah Raven's Garden Cookbook