Plum-Basil Fizzes

Name: Plum-Basil Fizzes
Yield: 8
Ingredients: 2 fresh plums, pitted and cut into thin wedges; ¼ cup fresh basil leaves; 4 cups unsweetened plum juice; 2 tbsp agave nectar; 2 tbsp fresh lemon juice; 4 cups seltzer water, chilled; Ice cubes; Blueberries and fresh mint, for garnish

Plumcots, the result of natural, carefully controlled cross-pollination between plums and apricots, can be used in place of plums.

From late May into October, red and black plums come into season. Plumcots, the result of completely natural yet carefully controlled cross-pollination between plums and apricots, can be used in place of plums. Try either plumcots or plums instead of tomatoes in summer salads or in this refreshing fizzy drink that features grilled plums.

Makes 8 servings

Ingredients

2 fresh plums, pitted and cut into thin wedges
¼ cup fresh basil leaves
4 cups unsweetened plum juice
2 tbsp agave nectar
2 tbsp fresh lemon juice
4 cups seltzer water, chilled
Ice cubes
Blueberries and fresh mint, for garnish

Directions

Prepare a charcoal or gas grill with a lightly greased grill rack for direct cooking over medium heat. Grill plum wedges 4 minutes or until they are slightly caramelized and have grill marks, turning once. Remove from grill; set aside.
Add basil leaves and four plum wedges to a 3-quart pitcher. Using a wooden spoon, muddle the basil and plums in pitcher. Stir in plum juice, agave nectar and lemon juice. Chill mixture at least 2 hours. Chill remaining plum wedges until ready to serve.
Just before serving, strain plum juice mixture; discard solids. Return strained juice mixture to pitcher. Add remaining plum wedges. Slowly add seltzer water and stir mixture to combine. Serve in glasses over ice cubes. If desired, garnish with blueberries and mint.