Rich, fruity and jewel coloured, this makes a ridiculously pretty pink drink when diluted with fizzy water (or with a measure of gin and a splash of soda)
If you think you will get through 700ml in no time, there is no need to add the citric acid or to sterilise the bottle, as it will keep in the fridge for several weeks.
1 heaped tsp citric acid
600g granulated sugar per litre juice
YOU WILL NEED
A muslin or jelly bag
A 700ml bottle and stopper, both sterilised
1 Put the plums and water into a large saucepan and bring to a simmer. Continue to simmer until the plums soften and start to fall away from the stones, and use a wooden spoon to squash them to help to release as much of the juices as possible.
2 Tip everything into a jelly bag- or muslin-lined colander, and leave to drip into a saucepan for a few hours or overnight. Resist squeezing, as this will cloud the juice.
3 Measure the juice into a clean saucepan and add 600g of sugar per litre, and the citric acid, if using. Put the pan over a low heat and stir until all of the sugar is dissolved. Pour into the sterilised bottle and seal. It will keep for 3–4 months, stored somewhere dark and cool.
Turn to page 42 for more of our staple foods feature on plums from Lia Leendertz.