Pluot and Prosecco Fizz
Bon Appetit July 2009
- 1/2 cup sugar
- 1/2 cup water
- 2 lemons
- 1 pound Pluots (4 to 6 small), halved, pitted, coarsely chopped
- 1 750-ml bottle Prosecco or cava, chilled
Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD Simple syrup can be made 1 week ahead. Cover and refrigerate.
Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- to 1/2-inch-wide strips and set aside. Juice lemons. Place Pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of Pluot remain. Strain.
Measure 3 tablespoons Pluot puree into each of 8 Champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.