Plum-Blueberry Spritzers

Posted on 29 June 2010

Plum-blueberry spritzers

One (the only?) of the things that I really hate about summer is how every weekend is crazy busy. You’re trying to fit every bit that you can’t fit in during the week (due to that pesky thing called the day job) into a 48-hour period. Plus, the best food is in season so you need to cook as much as you possibly can in order to take advantage of it. Or you’re otherwise preserving said food (freezing, canning) so that you can eat in the dark, dank winter months when you’re just so sick of leafy greens and root vegetables. It makes me tired just writing about it.

Plum-blueberry spritzers

Plum-blueberry spritzers

Since this past weekend was going to be tight, I knew I had to select an easy recipe. Preferably one that utilized the best of fruit available now. That’s how I found this recipe for plum-blueberry spritzer.

Not only does it contain two of the very best in summer fruits, but it can also be served with sparkling wine. I knew that I had a winner.

Plum-blueberry spritzers

And bay leaves! What a revelation! I’ve used before them in soups (in fact, just last week), but this was the first time that they were used in a large enough quantity that I could isolate their spicy bouquet.

When mingled with redolent sweetness of the blueberries and plums, I swooned. Swooned, I tell you. I wanted to bottle and save it for later.

Plum-blueberry spritzers

Then, after all that, the syrup was not all I had dreamed of. It was sort of…plain. I suspect that the plums were either too watery or not quite ripe enough. You may want to try with fruit that is almost too ripe and on the edge of going bad to concentrate the flavor and sugar content.

Plum-blueberry spritzers

Eat as many fresh blueberries as you can! The season is always too short.

Plum-Blueberry Spritzers

Yield: 8 servings


5 cups water
1 cup fresh ripe blueberries
3 ripe black plums, pitted and cut into eighths
8 dried bay leaves
1/4 cup plus 2 tablespoons sugar


Bring the water to a boil in a medium saucepan.
Add the blueberries, plums, bay leaves and sugar. Cover and boil over high heat, stirring, until the juice is reduced to about 3 cups and the plums are tender, about 20 minutes.
Strain the mixture though a fine sieve, pressing lightly with a spatula to extract the juice; reserve the bay leaves.
Return the juice to the pan, add the reserved bay leaves and simmer over moderate heat until reduced to 2 cups, about 10 minutes.
Discard the bay leaves; let the syrup cool.
To serve, pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne or sparkling wine.

From Food & Wine

4 responses to Plum-Blueberry Spritzers

  • Betty says:

    Love your granite (?) counter. That picture of the bubbling syrup was especially tantalizing. I love blueberries and have a difficult time cooking with them because I eat them as I go! Thanks for sharing your adventure. I made another no-knead bread and was satisfied. Wish we could share our food.

  • Cory says:

    I LOVE taking food pictures. The blueberries look so good. Are you loving the new Nikon? Can’t wait to show you the video I just shot of a cooking class. 🙂

  • allfourburners says:

    Betty, thanks! It is granite. I bought enough blueberries that I could make the spritzers and eat them by the handful.

    Cory, food is stationary, unlike, say, my dogs. I love the new camera and play with it every chance I get. I would love to see the video — have you gotten your new camera?

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