Vanilla bean & plum is one of my go-to flavor combinations for summer! While I do love combining these two classic flavors in baked goods like cobblers and scones, my favorite way to indulge in this pair is by making a delicious fruit syrup that I can store in the fridge for easy cocktails and homemade sodas!
Recently I teamed up with my party-loving friend Kate of Hola Jalapeño, to celebrate our friend Aida’s recent marriage in Thailand with a deliciously elegant bridal shower. I just couldn’t resist volunteering my services to build a champagne bar!
I set up the bar with a trio of delicious fruit syrups, including this apricot orange blossom syrup, fresh pressed citrus juice, and a variety of edible flowers for garnishing our glasses. It was so easy since the syrups could all be made a few days in advance and was a huge hit amongst our guests!Print
This delicious syrup is perfect for drinks and over ice cream!
- 3 1/2 cups chopped plums
- ½ cup sugar
- 1 cup water
- 1 vanilla bean split in half
- Combine the plums, sugar, water, and vanilla bean in a heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened.
- Place a fine mesh strainer over a large bowl and pour the plum mixture into the strainer. Press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week.
To make a drink
- If making a soda, fill your glass with ice. Then fill the glass half full with syrup and top with champagne or sparkling water.
Photography by Salt & Wind and This Mess Is Ours.