Blood Plum and Rose Water Martini

Total Time
15mins
Prep 10 mins
Cook 5 mins

Posted for ZWT. From a Moroccan recipe article in our Australian Delicious Magazine. Sugar syrup will keep for up to a month in the fridge.

Ingredients Nutrition

Directions

  1. If using fresh plums, simmer plums, 3 teaspoons sugar and 3 teaspoons water in a small pan over medium heat for 4-5 minutes to soften.
  2. Puree cooked or canned plums, then strain through a sieve to give about 1/4 cup.
  3. Dissolve the sugar in 1/4 cup water in a pan over low heat, then bring to boil over high heat.
  4. Remove pan from heat and cool sugar syrup completely.
  5. Meanwhile chill 2 martini glasses.
  6. Combine the plum puree, vodka, lemon juice, rosewater, dried petals (if using) and 1 Tablespoon sugar syrup in a cocktail shaker with ice.
  7. Shake, then strain into martini glasses.
  8. Float a fresh rose petal in each glass and serve.

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