Combine the sugar with the lemon zest, ginger and 375ml / 13 fl oz water. Stir over high heat
until the sugar has dissolved, then bring to the boil. Reduce the heat to low and simmer for 10
minutes. Cool completely, then strain.
Puree the plum flesh in a food processor, then strain through a fine sieve to extract the juice
- you will need about 250ml / 9 fl oz. Add to the cooled syrup with the plum wine, then pour into a
shallow 30 x 20 cm (12 x 8 in) metal container. Place in the freezer until the mixture begins to
freeze around the edges.
Remove from the freezer and scrape the frozen sections back into the mixture with a fork. Repeat
every 30 minutes, until the mixture has even-sized ice crystals. Just before serving, beat the
mixture with a fork, then spoon into six bowls or glasses.