Blood Plum and Rose Water Martini |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From a Moroccan recipe article in our Australian Delicious Magazine. Sugar syrup will keep for up to a month in the fridge. Ingredients:
1/2 cup caster sugar |
1/3 cup vodka |
1 tablespoon lemon juice |
2 teaspoons rose water |
1 pinch of edible dried rose petals (optional) |
ice cube |
rose petal (to garnish) |
100 g fresh blood plums, flesh chopped (or) |
100 g canned plums |
3 teaspoons caster sugar |
Directions:
1. If using fresh plums, simmer plums, 3 teaspoons sugar and 3 teaspoons water in a small pan over medium heat for 4-5 minutes to soften.
2. Puree cooked or canned plums, then strain through a sieve to give about 1/4 cup.
3. Dissolve the sugar in 1/4 cup water in a pan over low heat, then bring to boil over high heat.
4. Remove pan from heat and cool sugar syrup completely.
5. Meanwhile chill 2 martini glasses.
6. Combine the plum puree, vodka, lemon juice, rosewater, dried petals (if using) and 1 Tablespoon sugar syrup in a cocktail shaker with ice.
7. Shake, then strain into martini glasses.
8. Float a fresh rose petal in each glass and serve.
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