Blood Plum and Rose Water Martini

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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1⁄2 cup caster sugar
• 1⁄3 cup vodka
• 1  tablespoon lemon juice
• 2  teaspoons rose water
• 1  pinch  of edible  dried rose petals (optional)
•  ice cube
•  rose petal (to garnish)

• Plums

• 100  g  fresh blood plums, flesh chopped (or)
• 100  g  canned plums
• 3  teaspoons caster sugar

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.