Mix the water, white wine, sugar and lemon juice together. Bring to the boil.
Meanwhile prepare the plums by removing the stones.
Cook the plums in the stock syrup for 5 minutes. Put into a liquidiser and blend until smooth. Pass through a chinoise or sieve.
Add the vodka and place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.
© 1984 All rights reserved. Published by Jon Croft.