“Plum Wine”

By • July 21, 2011 2 Comments

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Author Notes: Black plums are one of my favorite things. This is tangy and refreshing and a lovely shade of deep pink. checker

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Makes enough for several bottles

  • 1 black plum
  • juice of 1 wedge of a lime (maybe ½ teaspoon)
  • 1 chilled bottle of prosecco
  • small basil leaves for garnish
  1. Peel the plum as you would a peach or tomato, by boiling for a few seconds, than dipping it in an ice bath, than peeling off the skin with a paring knife.
  2. Chunk the peeled plum into a blender, removing the pit.
  3. Squirt the juice of one lime wedge into the blender and over the plum.
  4. Blend until smooth.
  5. Drop about a teaspoon of the purée into your serving glasses, and top with the prosecco.
  6. What remains of the puree can be saved in a refrigerated jar for a couple of days.
  7. Garnish with a small basil leaf and enjoy.

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