Violet Lantern

01

What you’ll need

• 2 large ripe red or black plums, about 280 g total, pitted and cut into 12 wedges
• 2 tablespoons pure maple syrup
• 6 fresh thyme sprigs, divided
• 1/2 teaspoon coriander seeds, lightly crushed
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup (180 ml) water
• 3 tablespoons (45 ml) fresh lemon juice
• 1 small pinch fine sea salt
• 1 cup (240 ml) well-chilled plain sparkling water, confirmed alcohol-free
• 4 large clear ice cubes

02

Mix the drink

1. Heat the oven to 220°C (425°F) and line a small baking tray with parchment. Set aside two attractive plum wedges for the garnish.
2. Place the remaining plum wedges on the tray. Drizzle with the maple syrup, then add 4 thyme sprigs, the crushed coriander and black pepper. Roast for 16 to 18 minutes, until the fruit is soft and the juices are bubbling but not scorched.
3. During the final 5 minutes, add the two reserved garnish wedges to one corner of the tray so they soften slightly while keeping their shape.
4. Transfer the main batch of roasted plums and every drop of tray juice to a small saucepan. Add the water, bring to a gentle simmer and cook for 5 minutes, pressing the fruit lightly with a spoon.
5. Pour the mixture through a fine-mesh sieve into a heatproof jug. Press gently to extract the liquid without forcing thick pulp through. Stir in the lemon juice and sea salt. Cool for 10 minutes, then refrigerate for at least 45 minutes.
6. Measure 1/3 cup (80 ml) chilled plum cordial into each prepared glass. Add 1/2 cup (120 ml) sparkling water to each, pouring slowly down the inside of the glass to preserve the bubbles. Stir once from bottom to top with a bar spoon.