In a saucepan combine the plums, the lemon juice, and 1/4 cup water and cook the mixture over moderate heat, stirring occasionally, for 10 to 15 minutes, or until the plums are soft. While the plums are cooking, in a small saucepan combine the sugar and 3/4 cup water, cook the mixture over moderate heat, stirring, until the sugar is dissolved, stir in the kirsch. In a blender or food processor puree the plums with the kirsch syrup. Strain the puree through a fine sieve into a bowl, let it cool, and freeze it in an ice-cream freezer according to the manufacturers instructions. Makes about 1 quart. Gourmet July 1991
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|Serving Size: 1 Serving (980g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 6mg||0 %|
|Total Carbohydrate 299.9g||88 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 299.9g|
|Protein 0g||0 %|
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Calories per serving: 1161
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