When the girls are home, we buy prosecco by the case. It’s our drink. Icy cold poured slowly into a tall frozen flute, prosecco is the perfect summer drink. For fun, we add different combinations of muddled fruit and herb infused simple syrups. Tonight, Sara and I are testing a PLUM AND THYME BELLINI. Happy Weekend!
If ripe white peaches work in a classic bellini, ripe plums will be off the charts!
PLUM AND THYME BELLINI
- 1/2 cup of sugar
- 1/2 cup of water
- 6 thyme sprigs + more to garnish
- 2 plums + 1 plum for garnish
- juice of 1 lemon
- 4 tablespoons Thyme Simple Syrup
- 1 bottle of Prosecco
- Place sugar and water in a small sauce pan over medium high heat.
- Bring to a boil.
- Remove from heat, add thyme sprigs, stir, and let steep until cool.
- Chill until ready to use.
- Peel and chop 2 plums.
- Muddle the plums with 4 tablespoons of thyme simple syrup and lemon juice until the plums are completely liquid.
- Divide fruit mixture between 4 flutes
- Top off with prosecco and garnish with extra plum slices and thyme sprigs. [borage blossoms optional]
- Serve immediately.
THE LOVE: Ralph pours a perfect glass of prosecco. His tricks include: rinsing the glass in ice cold water to make sure there is no soap residue then tipping the glass as he SLOWLY pours the prosecco to the 3/4 mark. There is nothing worse than a bubble-less glass of bubbles!
Thanks for reading.