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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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