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.
plums, chopped and in the jar, ready to be muddled
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.
The plums have been muddled with the sugar: note the grainy texture of the syrup
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
No-cook plum syrup
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
Plumtini
Ingredients
- 1 1/4 oz vodka
- 3/4 oz cointreau
- 2 1/2 oz plum syrup
Instructions
- Shake ingredients with ice. Serve with a lime twist.
Notes
I absolutely love the simplicity of this post. Do you know, can you advise, how long the syrup would last for in the fridge? Thanks
In general, I think most food should be eaten within a week. It can be frozen for longer storage if you need. I also like to check the site Still Tasty http://stilltasty.com/ . This was the closest I could get to the syrup: http://stilltasty.com/fooditems/index/18266 (it says up to 5 days). I used mine up pretty quickly so I didn’t have to worry about it going bad. Hope that helps. And, thanks for the comment! 🙂
I found you through Food on Friday, this looks delicious I cannot wait to try it!
Debi, fantastic idea. Thanks for adding it to the collection. Cheers