The other day a friend gave me some beautiful plums. Organic ones straight from their fruit tree. They were pretty little purple balls of plumy goodness. I didn’t really know what I was going to do with them, but I knew I’d come up with something.
When I came home later that day, I saw this idea from Food in Jars. No Cook Fruit Syrup. Sign me up! And, those little plums would be just perfect for the job. I love that she says “Because sometimes, it’s just too darn hot to turn on the stove for even a minute,” in her post. She’s so correct! And, man, has it been hot around here lately. Hot and humid. Yuck.
But, I digress… So, this isn’t so much of a recipe as it is a guide. Whatever your fruit: plums, peaches, nectarines, cherries, strawberries, raspberries, etc, and half as much sugar. Muddle (or smash) the fruit and the sugar together. I used a wooden spoon for this, but you could also use a potato masher, a regular spoon, or if you were really cool and had a bartender’s muddler, you could use that and look super-cool.
Once you have a smoosh of fruit and sugar, place it in the ‘fridge overnight or for a couple of days. The sugar will melt into the fruit and create a pretty syrup with no hard work on your part!
Plum syrup after it has been sitting for a day: note the smooth texture that the syrup has now
When you’re ready to use it, either strain the fruit solids out, or use the smashed fruit in your plumtini. Either way works. Use it as a fruit syrup over ice cream, cake, heck any dessert! Or in a drink, like this Plumtini!
This would also be lovely with club soda, either the adult version or a teetotaler version with just syrup and club soda.
Plum Syrup for Plumtinis Recipe
- 1 1/4 ounce vodka
- 3/4 ounce cointreau
- 2 1/2 ounce plum syrup
- Shake ingredients with ice. Serve with a lime twist.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.