Damson Water Ice

Damsons, the edible drupaceous fruit of the cultivated variety of the plum tree, are sharp and full of flavor. If you can’t find damsons, use another deep-red variety of plum or extra-juicy Victoria plums.

SERVES SIX
1 1/2 lb ripe damsons, washed
3/4 cup caster (superfine) sugar
1 tbsp toasted almonds, chopped

1	Put the damsons into a pan and add 2/3 cup water. Cover and simmer gently for 10 minutes, or until the damsons are tender.
2	Pour 1 1/4 cups water into a second pan. Add the sugar and bring to the boil, stirring until the sugar has dissolved. Pour the syrup into a bowl, leave to cool and then chill.
3	Break up the cooked damsons in the pan with a wooden spoon. Scoop out any free pits. Pour the fruit and juices into a large sieve set over a bowl. Press the fruit through the sieve. Discard the skins and any remaining stones from the sieve.
4	Pour the damson purée into a shallow plastic container. Stir in the syrup and freeze for 6 hours. Beat once or twice to break up the ice crystals. Spoon into tall serving glasses or dishes Serve the water ice with wafers. Serve sprinkled with finely chopped toasted almonds.