Plum Mistelle
Plunged and macerated in vodka, white wine and sugar (pits and all!), the stone fruit gives this spin on mistelle (a type of fortified wine) a lot of punch. Pro…
Instructions
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1
On a work surface, coarsely chop the plums, keeping the pits. Place the plums and pits in a bowl. Sprinkle with the sugar and combine. Let macerate for 30 minutes or until the sugar has dissolved.
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2
Spoon the plum mixture into a large 10-cup (2.5 litre) minimum airtight glass or plastic container. Stir in the wine and vodka. Cover and let macerate for 7 days in the refrigerator. Strain the mistelle.
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3
Serve in glasses on ice or as a cocktail (shown here) by mixing 1 part mistelle with 2 parts cava, Prosecco
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4
or other bubbly wine. The mistelle will keep for 7 days in the refrigerator.
Plunged and macerated in vodka, white wine and sugar (pits and all!), the stone fruit gives this spin on mistelle (a type of fortified wine) a lot of punch. Pro tip: Up the ante with your favourite bottle of bubbly.
