- 6 servings
- 0:20 Preparation
- 0:18 Cooking
- 4:38 Total Time
In a saucepan, bring 3/4 cup (180 mL) sugar and 3/4 cup (180 mL) water to a boil, turn heat down to low and simmer for 3 minutes. Cool at room temperature. Cover and refrigerate.
In another pan, bring remaining ingredients, except lemon juice, to a boil. Cover and simmer about 15 minutes or until plums are soft.
Press plum mixture through a fine sieve over a bowl with a spatula to extract maximum pulp. Cool at room temperature. Stir in lemon juice. Cover and refrigerate until thoroughly cooled.
Stir sugar syrup into cooled plum mixture. Pour mixture into a shallow dish, cover and freeze 3-4 hours or until firm. Break into chunks and process in blender or food processor until smooth and creamy. Pour into a cold airtight container and freeze for 1 hour or until firm.
If using an ice-cream maker follow manufacturer's instructions.
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