500g firm plums
\n100ml water
\n200g sugar\n<\/td>\n
![\"\"](\"http:\/\/davstott.me.uk\/wordpress\/wp-content\/uploads\/2010\/09\/plum-ingredients.jpg\" "\\"plum")
<\/a>Plums<\/p><\/div>\n<\/td>\n<\/tr>\n<\/table>\n
Method<\/h2>\n
First we need to get the plums as pureed as possible. Slice them off the stones, keeping the skins (that’s where all the colour is) and put them into a pan. Big chunks is fine, maybe 2 or 3 pieces per plum.<\/p>\n
<\/a>Plums and syrup warming<\/p><\/div>\n
Slowly heat them up to get the juice out of them, starting to break down the flesh and soften the skins. You shouldn’t need to dilute it with any water if you’re slow enough. When they’ve simmered for 10 minutes or so, blitz to a puree with a stick blender and then push through a sturdy sieve to make it smooth.<\/p>\n
<\/a>Strained plums<\/p><\/div>\n
Dissolve the sugar into the water to make a heavy syrup and thoroughly mix in the plum juice. Chill it down to to nearly frozen for a couple of hours. At this point, the mixture looked almost orange and tasted fairly sharp.<\/p>\n
<\/a>Chilled down plum syrup<\/p><\/div>\n
Churn it for 30 minutes in the machine to set the crystals nice and small. This worked in a lot of air to the finished product which made it light enough to cope fine with the tartness of the plums. It came out a subtle shade of pink from the machine, with the edges a deep purple where it froze to the sides without being churned.<\/p>\n