Ingredients
Method
1.Stir sugar, rind and the water in medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Refrigerate until cold; discard rind
2.Meanwhile, drain plums over medium bowl; reserve juice. Halve plums, discard stones. Process plums until smooth; strain into medium bowl
3.Combine cooled syrup, pureed plum juice, reserved juices and sake in shallow 30cm x 20cm (12-inch x 8-inch) metallic container; freeze 1 hour. Scrape frozen edges back into mixture with fork. Return to freezer; repeat another three times until mixture resembles crushed ice. Freeze until ready to serve
4.Just before serving, beat mixture with fork
For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine
Note
