September 18, 2013


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I first drank these sophisticated coolers at the Mark Picone Culinary Studio, a piece of
paradise nestled amid the rolling vineyards of Niagara. Picone called them “patio apéritifs.” He created the recipe for the Ontario Tender Fruit Producers Marketing Board.

       Sip Plumlicious on the patio. Credit: Susan Sampson


1 lb (500 g) ripe plums, pitted, cut in chunks
2 tbsp (30 mL) liquid honey
1 tbsp (15 mL) chopped mint
1 tsp (5 mL) each: finely grated lemon zest, lemon juice
2 cups (500 mL) ice cubes
1/2 to 1 cup (125 to 250 mL) sparkling wine or ginger ale, to taste
4 mint sprigs

In blender, combine plums, honey, mint, zest and juice until smooth. Add ice. Blend until slushy. Stir in sparkling wine or ginger ale.

Pour into 4 serving glasses. Garnish with mint sprigs.

  • I used black plums, but golden ones would work. Go by weight.

Makes 4 servings.