Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Simmer. Place 450 g sliced plums, 300 ml water, 70 g caster sugar and 1 cinnamon stick in a saucepan and bring to the boil. Simmer for about 5 min until the fruit is tender.
- 2
Flavour. Remove the pan from the heat and take out the cinnamon stick. Stir in 1 tbsp lemon juice and allow the mixture to cool slightly.
- 3
Blend. Transfer the mixture to a food processor and blend until it is completely smooth. Pass the liquid through a fine sieve and discard the skins.
- 4
Freeze. Pour the liquid into ice-cube trays and place in the freezer for at least 2 h. Once solid, you can transfer the cubes into a freezer bag.
- 5
Process. Place a single layer of frozen cubes into the food processor. Pulse 10-12 times until there are no large chunks remaining.
- 6
Serve. Spoon the icy mixture into chilled glasses and serve at once. Repeat the pulsing process for the remaining cubes in batches.
Storage
Keep the frozen cubes covered in the freezer for up to 1 week and pulse them in the processor just before serving.
EU nutrition claims
- Low fat: 0.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 67 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
17.6 g per serving
35.2 % of the 50 g daily maximum · 70.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- food processor
- fine sieve
- 2 ice-cube trays
- freezer bag
- chilled glasses
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 0.8 g |
| Carbohydrate | 30.6 g |
| of which sugars | 28.7 g |
| of which free sugars | 17.6 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
