Incredibly sweet plums cooked down to nectar consistency and mildly sweetened with natural maple syrup is the drink of choice during a hot summer’s day.
When life gives you plums, you make plum juice, right?
I love having a variety of summer drinks readily available for my family. They spend a ton of time outdoors. Biking. ATVing. Running. Walking the dog. Most of their lives (apart from sleeping time) are spent outdoors, especially during the summer when school is out. And I’m very grateful for that. Don’t be fooled though, they do like their computer time but that’s another story all together. I am grateful for all those moments when they do spend outside, between the trampoline, the bars, the homestead work (i.e. garden) and occasional bike runs to the dog park, my family spends a lot of time outside.
Being outdoors often also means they have to be well-hydrated. Most days I have kombucha or bread kvass (coming soon!) ready for them. Other days, they enjoy sipping on Real Food Punch (made with hibiscus), and Coconut Herbal Milk Shake. But when you have a plum tree, it only makes sense to actually make something out of those plums and turning up the heat does not fit the bill. Plum cobblers and pie options were exhausted and my kids were begging me to make “kompot,” or juice made out of fruit. Real Fruit Juice, if you will.
The only requirement is tossing perfectly ripe fruit into a large pot of filtered water and cooking it for extended period of time. You want to make sure the fruit is ripe (deep purple in the case of plums) so to extract all the sweetness that the plums have to offer. The same method can be applied to peaches and apricots, but I have to be honest, plums are my favorite stone fruit for this refreshing concoction. Something about their tart and sweet flavorings together packaged into a beautiful purple gem that has me swooning.
Plum Nectar Drink
What makes this drink of “nectar” variety is blending of the cooked down plums and plum-infused water together to create a thick consistency of plum essence. Using an immersion blender, you blend all that goodness together to create a stocky texture that can only happen after hours of cooking these stone-fruit gems.
It always made my heart ache to to toss the cooked down plums to the chickens – what a waste! That’s when I busted out my immersion blender to create this rich, fruity consistency and ran it through a sieve to catch all the debris. In the end, you have a nice, thick and rich consistency of plum fruit nectar.
- 1 pound fully ripened plums
- 2 quarts filtered water
- ¼ cup real maple syrup or to taste
- Rinse the plums and de-pit them (the easiest way to do that is to cut off the flesh with a paring knife). Toss the plums into a small stock pot.
- Add water.
- Bring to a boil, reduce heat to medium and simmer to low-medium heat for 2-3 hours to extract all flavors from the fruit.
- Take off heat and cool.
- Using an immersion blender (or potato masher works in a pinch), blend the plum and juice together to make nectar.
- Pour through a mesh sieve to catch fruit pieces and possible pits. This can be done straight into a glass jar. Add maple syrup and combine well. Close the lid and chill completely before enjoying.