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.
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.
TESTED IN IMPERIAL