PLUM SLUSHY

NZ Life & Leisure - - Annabel Langbein -

I of­ten freeze a bag of pit­ted plums to use in cock­tails like this as well as bak­ing. They hold their shape well when frozen and have a great flavour.

Halve 6 plums, re­move pits and place on a tray to freeze for at least 4 hours. (Frozen plums can be bagged for easy free- flow use. They will keep for months.) While plums are freez­ing, heat ½ cup sugar and ½ cup wa­ter, stir­ring un­til dis­solved. Sim­mer for 5 min­utes. Chill. To serve, blend frozen plums and syrup with ¼ cup lime juice un­til slushy. Add 150–200mls white rum or vodka and blend again to com­bine. Di­vide be­tween 4– 6 glasses and serve at once.

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