• Save to your scrapbook
  • Save to your scrapbook

    Heston's plum fizz

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Heston's plum fizz

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

    Serves: 6


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars