- Ingredients<\/a><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Why It\u2019s Good for You<\/a><\/li>
- Making the Tonic<\/a><\/li>
- Serving Ideas<\/a><\/li>
- Leftovers<\/a><\/li>
- My Tips<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
Ingredients<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\n4 ripe plums, chopped (about 2 cups)
2 cups water
1\/4 cup honey
1 tablespoon dried juniper berries
1\/2 teaspoon ground cinnamon
1\/4 teaspoon ground allspice
2 tablespoons fresh lemon juice
2 ounces gin, optional
1 cup tonic water, chilled for serving
Ice cubes
Plum slices or juniper berries for garnish<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
Plums roast into this sweet, rich base that\u2019s like fall in a glass. <\/p>\n\n\n\n
Honey balances the tartness and adds a floral sweetness. Juniper berries are piney and earthy, giving the drink that gin-like sophistication. <\/p>\n\n\n\n
Cinnamon and allspice add warmth and depth. Lemon juice brightens everything up and if you are feeling fancy, a little gin just takes it to the next level. <\/p>\n\n\n\n
Tonic water adds a bubbly, refreshing finish and the ice keeps it crisp. Plum slices or juniper berries on top just make it look really pretty.<\/p>\n\n\n\n
Why It\u2019s Good for You<\/strong><\/h2>\n\n\n\n
Plums are full of fiber, vitamin C, vitamin K, and antioxidants so they are great for digestion and heart health. <\/p>\n\n\n\n
Honey soothes your throat and gives a gentle energy boost. Juniper berries have antioxidants and can help with digestion. <\/p>\n\n\n\n
Cinnamon and allspice bring warmth and some anti-inflammatory benefits. Lemon juice is loaded with vitamin C. <\/p>\n\n\n\n
Gin in moderation can be relaxing and tonic water keeps you hydrated with minimal calories.<\/p>\n\n\n\n
Making the Tonic<\/strong><\/h2>\n\n\n\n
First I roast the plums. <\/p>\n\n\n\n
I preheat my oven to 400\u00b0F, wash 4 ripe plums, cut them in half, remove the pits, and slice them into quarters. <\/p>\n\n\n\n
I spread them on a baking sheet and pop them in the oven for 15 minutes until they\u2019re soft, caramelized, and their juices are bubbling. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThe smell is insane, like a sweet orchard, and I let them cool a little before touching them.<\/p>\n\n\n\n
Then I blend the roasted plums with 1\/2 cup water until it\u2019s a smooth, rich purple puree. Sometimes it\u2019s a little thick so I add a splash more water to make it silky.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nNext I simmer the base. <\/p>\n\n\n\n
I pour the plum puree into a medium saucepan with the remaining 1.5 cups water, honey, juniper berries, cinnamon, and allspice. I bring it to a gentle simmer, stirring to dissolve the honey. <\/p>\n\n\n\n
I let it bubble away for 10 minutes so the juniper and spices really infuse the liquid. The smell during this step is like walking into a cozy fall forest.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nAfter that I strain the mixture through a fine mesh strainer into a pitcher or jar, pressing the solids to get all the juice. <\/p>\n\n\n\n
This gets rid of the pulp and juniper berries and leaves a smooth, deep-purple tonic base.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nI stir in the lemon juice and gin if I\u2019m using it. The lemon adds a bright zing and the gin gives the juniper flavor extra oomph.<\/p>\n\n\n\n
To serve I fill glasses with ice, pour the tonic base in, then top with chilled tonic water, stirring gently to keep the fizz. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nIf I want it warm I skip the ice and tonic water and gently heat the base. I garnish with a thin plum slice or a couple of juniper berries for a rustic, elegant touch. <\/p>\n\n\n\n
Taking that first sip of sweet tart plum, piney juniper, and bubbly finish is like drinking fall straight from a forest.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nServing Ideas<\/strong><\/h2>\n\n\n\n
I love serving this in tall glasses over ice so the purple color pops. The plum slice or juniper garnish makes it look rustic and fancy. <\/p>\n\n\n\n
Perfect for fall cocktail hours, harvest parties, or just a casual afternoon. For a cozy twist I sometimes serve it warm in mugs without tonic water. <\/p>\n\n\n\n
Pair it with cheese and crackers or roasted almonds for a little extra yum.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If I have leftover tonic base I keep it in an airtight jar in the fridge for up to 5 days. The flavors actually get better with time. <\/p>\n\n\n\n
I shake it well before using because it can separate. For serving I either add fresh tonic water or heat it for a warm drink. <\/p>\n\n\n\n
The leftover base is awesome drizzled over yogurt or ice cream too.<\/p>\n\n\n\n
My Tips<\/strong><\/h2>\n\n\n\n
Pick plums that are slightly soft so they roast sweet and juicy. <\/p>\n\n\n\n
I usually use a tablespoon of juniper berries but you can reduce to a teaspoon for a lighter flavor. <\/p>\n\n\n\n
Skip the gin for a kid-friendly version, or add a splash of apple juice for sweetness. Lining the baking sheet with parchment makes cleanup easy. <\/p>\n\n\n\n
I like to make the plum juniper base a day ahead and then just add lemon, gin, and tonic water right before serving so I can actually enjoy my own party.<\/p>\n\n\n\n
- Why I Love These Ingredients<\/a><\/li>