Tuesday, 9 August 2011 | 6 comments

Plum-rosemary fizz

Back in DC! And happily ensconced in my kitchen once more. I’m still feeling a bit jetlagged, so for right now, I’m leaving you all with this pulpy, resin-y sweet soda I’ve been mixing up with some over-ripe plums.More developed posts—some of them east and southern Africa-inspired!—coming soon.

Plum-rosemary fizz

Just a general recipe—tweak as needed. Serves about two, but makes more syrup than you’ll need. We debated a bit about whether this could be alcoholic—-at first I thought it would clash with the rosemary, but after some thought, I bet if you found one of those nicer, really botanical gins, it could go well with this. Experiment!

You will need

    1 very ripe plum
    1/2 cup sugar
    1/2 cup water
    3-4 sprigs fresh rosemary, plus more for garnish
    Seltzer water


  1. Prepare the rosemary syrup. Crush rosemary gently in your hands to release oils. Mix water, sugar, and whole rosemary sprigs in a medium saucepan, bring just to a boil (sugar should be dissolved). Cool, allowing the rosemary to steep in the simple syrup. Remove rosemary sprigs.

    Slice up your plum. Remove the skin if you want, but it’s just for aesthetics/texture. Muddle several slices of the fruit to a pulp in the bottom of two 8 ounce glasses (I found that I liked the plum taste to be very mild, leaving the soda much more herbal, but feel free to add more plum if you’d like it to be juicier). Add several ice cubes or 1/2 cup crushed ice. Pour a 1-2 shot glasses of the syrup over the ice (more if you’d like a sweeter or more rosemary-ish drink). Top with seltzer to the rim of the glass and give a quick stir. Garnish with a tiny sprig of rosemary.

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