Plum syrup

Ingredients

• 500g plums diced 1cm or chopped in blender
• 1.5kg sugar
• 2L water

Method

Heat ingredients to 70°C, steep for 12 hours, strain the plum pulp out, reheat to 80°C and bottle in clean, hot bottles. Cap and invert bottles. Should keep for at least a month in the fridge once open.

Ice cream float:

To make an ice cream float/spider, use 35ml chilled syrup, half soda, ice cream, more soda and serve with spoon and straw.