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Plum-Blueberry Spritzers

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“Bay leaves lend this spritzer a spicy fragrance that offsets the sweetness of the blueberries and plums. MAKE AHEAD: The syrup can be refrigerated for 1 week. NOTES Variation: Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne.”

Ingredients Nutrition

  • 5 cups water
  • 1 cup fresh blueberries, ripe
  • 3 black plums, ripe (pitted and cut into eighths)
  • 8 fresh bay leaves or 8 dried bay leaves, plus extra for garnish
  • 14 cup sugar, plus
  • 2 tablespoons sugar
  • 8 cups club soda, cold (for serving)


  1. Bring the water to a boil in a medium saucepan. Add the blueberries, plums, 8 bay leaves and sugar, cover and boil over high heat, stirring, until the juice is reduced to about 3 cups and the plums are tender, about 20 minutes. Strain the mixture though a fine sieve, pressing lightly with a spatula to extract the juice; reserve the bay leaves. Return the juice to the pan, add the reserved bay leaves and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Discard the bay leaves; let the syrup cool.
  2. For each drink, gently whisk 1/4 cup of the plum-blueberry syrup into 1 cup of cold club soda, pour into a glass, garnish with a bay leaf and serve.

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