Spicy Plum Ginger Ale

Été 2016
food and drink

BY: Eric Vellend

Ripe plums give this refreshing soda a deep fuchsia hue, while a generous amount of ginger delivers a spicy kick. The lime lends its sparkle of acidity and ties all the flavours together. It will be hard to go back to bottled ginger ale.

2 oz Plum-Ginger Syrup, chilled (recipe follows)
½ oz strained fresh lime juice
6 oz soda, chilled
Lime wedge to garnish

1 Fill a chilled Highball glass three-quarters full with ice. Add Plum-Ginger Syrup and lime juice. Top with soda. Lightly stir until evenly coloured. Garnish with lime wedge.

Makes 1 drink


Feel free to substitute any plums in season—yellow, red or damson, for example—as long as they’re ripe and fragrant. This syrup can also be used to sweeten iced tea; or drizzle it over vanilla ice cream with sliced plums for a quick sundae.

2½ oz (75 g) fresh ginger
3 ripe black plums (about ¾ lb or 375 g), diced
1 cup (250 mL) water
1 cup (250 mL) granulated sugar
2 wide strips lemon zest

1 Peel ginger and finely grate on a rasp set over a small bowl. You should have about 3 tbsp (45 mL) of grated ginger and juice. Set aside.

2 In a large saucepan, bring plums, water and sugar to boil over medium-high heat. Boil 3 minutes. Remove from heat and add ginger and lemon zest. Cover and let stand 45 minutes.

3 Fine strain into bowl, pressing gently on solids to extract syrup; discard solids. Cool to room temperature. Transfer to a glass jar with lid. Refrigerate up to 1 month.

Makes 1½ cups (375 mL)