Ingredients Jump to Instructions ↓

  1. 5 cups water

  2. 1 cup fresh ripe blueberries

  3. 3 ripe black plums, pitted and cut into eights

  4. 8 fresh or dried bay leaves , plus extra for garnish

  5. 1/4 cup plus 2 tablespoons sugar

  6. 8 cups cold club soda, for serving

Instructions Jump to Ingredients ↑

  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.

  3. Variation:

  4. Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne Make Ahead:

  5. The syrup can be refrigerated for 1 week.


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