Heston's plum fizz

‘Put a bit of fizz into Mother’s Day with this refreshingly lively, fruity, flavourful cocktail.’ Heston


20 plums, stones removed and finely sliced
175g Tate & Lyle Fruit Sugar (fructose)
25g caster sugar
200g fresh pressed apple juice
1 whole vanilla pod
75cl bottle of Champagne


1. Place all of the ingredients, except the Champagne, together in a bowl, cover the bowl with clingfilm and place over a pan of simmering water for 1 hour.

2. Strain and reserve the liquid, and keep the plum slices to serve with the granola (recipe, page 16) or freeze for future use. Cool down the liquid as soon as possible.

3. To serve, measure 45ml of the plum liquid, pour into a chilled Champagne flute and top up with chilled Champagne.

Serves: 6

Nutritional Info

Typical values per serving:

Energy 607kj/144kcals
Fat 0.1g
Saturated Fat trace g
Carbohydrate 21.7g
Sugars 21.7g
Salt trace g per serving

0.2g fibre 0.3g protein

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Tue Mar 18 09:52:43 GMT 2014.