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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Bay leaves lend this spritzer a spicy fragrance that offsets the sweetness of the blueberries and plums. MAKE AHEAD: The syrup can be refrigerated for 1 week. NOTES Variation: Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne. Ingredients:
5 cups water |
1 cup fresh blueberries, ripe |
3 black plums, ripe (pitted and cut into eighths) |
8 fresh bay leaves or 8 dried bay leaves, plus extra for garnish |
1/4 cup sugar, plus |
2 tablespoons sugar |
8 cups club soda, cold (for serving) |
Directions:
1. Bring the water to a boil in a medium saucepan. Add the blueberries, plums, 8 bay leaves and sugar, cover and boil over high heat, stirring, until the juice is reduced to about 3 cups and the plums are tender, about 20 minutes. Strain the mixture though a fine sieve, pressing lightly with a spatula to extract the juice; reserve the bay leaves. Return the juice to the pan, add the reserved bay leaves and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Discard the bay leaves; let the syrup cool.
2. For each drink, gently whisk 1/4 cup of the plum-blueberry syrup into 1 cup of cold club soda, pour into a glass, garnish with a bay leaf and serve.
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