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checker's Notes:
1 black plum Ask a question about this ingredient
juice of 1 wedge of a lime (maybe ½ teaspoon) Ask a question about this ingredient
1 chilled bottle of prosecco Ask a question about this ingredient
small basil leaves for garnish Ask a question about this ingredient
Peel the plum as you would a peach or tomato, by boiling for a few seconds, than dipping it in an ice bath, than peeling off the skin with a paring knife.
Ask a question about this stepChunk the peeled plum into a blender, removing the pit.
Ask a question about this stepSquirt the juice of one lime wedge into the blender and over the plum.
Ask a question about this stepBlend until smooth.
Ask a question about this stepDrop about a teaspoon of the purée into your serving glasses, and top with the prosecco.
Ask a question about this stepWhat remains of the puree can be saved in a refrigerated jar for a couple of days.
Ask a question about this stepGarnish with a small basil leaf and enjoy.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Why thank you.