I first drank these sophisticated coolers at the Mark data-scaytid=”1″>Picone Culinary Studio, a piece of paradise nestled amid the rolling vineyards of Niagara. Picone created the recipe for the Ontario Tender Fruit Producers Marketing Board. He called them "patio apéritifs."

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

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

Pour into 4 serving glasses. Garnish with mint sprigs.

• I used black plums, but this would work with golden ones.

Makes 4.

Tested in Imperial