Blood Plum and Rose Water Martini

Submitted by Jewelies

"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: 15mins
• Ingredients: 10
• 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.