Iced Red Plum, Meyer Lemon and Toasted Green Tea Fizz with Cinnamon Basil

Instructions

1. 1

   1. In a bowl, combine the diced red plums with the sugar, Meyer lemon zest, 60 ml of Meyer lemon juice, and the fine sea salt. Let the mixture macerate for 10 minutes until the fruit releases some of its juices.

2. 2

   2. Meanwhile, heat 500 ml water to 85 °C / 185 °F, turn off the heat, and add the toasted green tea and 10 g of cinnamon basil. Steep for 4 minutes, then strain immediately to prevent bitterness.

3. 3

   3. Transfer the macerated plum mixture to a small saucepan, add 250 ml of the hot tea infusion, and cook over medium heat for 8 minutes, maintaining a gentle simmer around 95 °C / 203 °F, until the plums are very tender.

4. 4

   4. Remove from the heat and blend the plum mixture until smooth. Strain if you want a finer texture, then let it cool completely.

5. 5

   5. For each glass, add ice until three-quarters full, pour in about 90 ml of the plum-tea base, and top with 150 ml of well-chilled sparkling water. Stir gently so the drink stays fizzy.

6. 6

   6. Finish each glass with leaves from the remaining cinnamon basil, serve immediately, and enjoy very cold.