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Plum-Rosemary Lemonade with a Hint of Spice - photo 1
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Plum-Rosemary Lemonade with a Hint of Spice

Napoje Dishes for Special Occasions 40 min Easy 11 wyświetleń ~8.10 PLN - (0)
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Description

This unique lemonade is the essence of late summer and early autumn, captured in a glass. The deep, ruby color of the drink, derived from ripe damson plums, immediately catches the eye. In flavor, it is an extraordinary composition of the sweetness of the fruits, balanced by the acidity of fresh lemon, with a surprising herbal note of rosemary in the background. The addition of a cinnamon stick and star anise introduces a warm, spicy aroma that envelops and evokes the first autumn evenings. It is perfect as an elegant, non-alcoholic drink for parties, a refreshing addition to lunch, or simply a moment of pleasure during the day. Served with ice and fresh herbs, it becomes not just a drink, but a true decoration for the table.

Składniki (9)

Servings:
4
  • Hungarian plums 500 g
  • Water 1000 ml
  • Brown sugar 100 g
  • Lemon juice 100 ml
  • Fresh rosemary 0.1 pęczków
  • 🌿 Przyprawy
  • Cinnamon stick 1.5 szt.
  • Star anise 0.4 szt.
  • ✨ Opcjonalne
  • Ice cubes 200 g
  • Lemon slices 40 g
💰 Szacowany koszt dania: ~8.10 PLN (2.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Plum and spice syrup

1

Thoroughly wash the plums under running cold water. Dry them with a paper towel. Cut each plum in half along the natural indentation using a small, sharp knife. Gently open the halves and remove the pit. If the pit is firmly attached to the flesh, gently pry it out with the tip of the knife. Place the plum halves in a bowl.

Ingredients: Hungarian plums
Use a cutting board to avoid damaging the countertop. Choose ripe plums, from which the pit is easier to remove. If the plums are very large, you can cut the halves into smaller quarters to cook them down faster.
2

In a medium-sized pot with a thick bottom, place the prepared plum halves. Pour in 250 ml of water. Add brown sugar, two sprigs of rosemary, a cinnamon stick, and star anise. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally with a wooden spoon. Once the syrup starts to boil, reduce the heat to the minimum, cover the pot, and cook for about 15-20 minutes. The plums should become very soft and start to break down, and the liquid should take on a deep purple color.

Ingredients: Hungarian plums, Water, Brown sugar, Fresh rosemary, Cinnamon stick, Star anise
A pot with a thick bottom will prevent the sugar from burning. Be careful not to cook the syrup over too high a heat, as it may boil over. Stir every few minutes to prevent the fruit from sticking to the bottom.
3

Remove the pot from the heat. Using tongs or a fork, carefully remove the sprigs of rosemary, cinnamon stick, and star anise. Let the syrup sit for about 10-15 minutes to cool slightly. Set a fine mesh strainer over a clean bowl or pitcher. Pour the contents of the pot into the strainer. Using the back of a large spoon or a silicone spatula, press the cooked plums through the strainer to extract as much juice and pulp as possible. Discard the skins and remaining pulp left in the strainer. Set the smooth syrup aside to cool completely.

For straining, it's best to use a metal sieve rather than a plastic one. Be patient while straining – the more thoroughly you do it, the more concentrated the syrup will be. To speed up the cooling process, you can place the bowl with the syrup into a larger bowl filled with cold water and ice.

Lemonade composition

4

Prepare a large pitcher with a capacity of at least 1.5 liters. Pour the completely cooled plum syrup into it. Then squeeze the juice from fresh lemons. It’s best to do this using a citrus juicer to get as much juice as possible without seeds. Pour 100 ml of freshly squeezed lemon juice into the pitcher with the syrup. Mix everything thoroughly with a long spoon until the liquids combine, creating a uniform lemonade base.

Ingredients: Lemon juice
Before squeezing the juice, roll the lemons on the countertop, pressing down firmly – this will help them release more juice. If you don't have a juicer, cut the lemons in half and squeeze the juice manually over a small strainer to catch the seeds.
5

Slowly pour 750 ml of cold water into the jug with the plum-lemon base. You can use still water for a classic lemonade or very chilled sparkling water to give the drink refreshing bubbles. If you are using sparkling water, pour it down the side of the jug to avoid losing too much carbonation. After pouring in the water, gently stir the mixture with a long spoon, making only a few movements to combine the ingredients, but do not 'knock out' the bubbles.

Ingredients: Water
Lemonade tastes best when all the ingredients are well chilled. Keep the water and syrup in the fridge before mixing. Taste the lemonade - if it's not sweet enough for you, add a bit of agave syrup or honey. If it's too sour, add a little more water.
6

Prepare 4 tall glasses. Fill each one with ice cubes up to 1/3, if you are using them. Carefully pour the prepared lemonade into the glasses. For decoration and added aroma, you can place a slice of fresh lemon and a small sprig of rosemary in each glass. Serve immediately while the drink is cold and refreshing.

Ingredients: Ice cubes, Lemon slices, Fresh rosemary
Use tall, clear glasses to beautifully showcase the color of the lemonade. Instead of regular ice cubes, you can freeze small pieces of plums or mint leaves in water - they will look stunning.

Fun Fact

💡

Hungarian plums, popular in Poland, are actually a variety that comes from Hungary, from where they got their name. Their intense color is due to anthocyanins – powerful antioxidants that protect the body from free radicals.

Best for

Popołudniowe spotkanie w ogrodzie Elegancki dodatek do kolacji Orzeźwienie w ciepły, jesienny dzień Bezalkoholowy drink na przyjęcie

Tips

🍽️ Serving

Serve the lemonade in tall highball glasses or in round wine glasses to highlight its beautiful color. Add a few ice cubes, a slice of fresh lemon, and a small sprig of rosemary to each glass to enhance the aroma. You can also add a few frozen plums instead of ice cubes.

🥡 Storage

The finished plum syrup can be stored in a tightly sealed bottle or jar in the refrigerator for up to 7 days. The lemonade itself (after mixing with water) is best consumed within 24 hours, as the carbonated water will lose its bubbles. Store in the refrigerator in a closed pitcher.

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