Lucky Yu Peach & Plum Soda Recipe

Cook the fruit

Combine chopped peaches, chopped plums, granulated sugar and 1/2 cup water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally so the sugar dissolves and the fruit begins to break down (about 6–8 minutes).

Lower heat and mash the fruit lightly with a fork or potato masher to release more juice and color. Continue to simmer very gently for another 4–6 minutes until mixture is fragrant and slightly thickened.

Remove from heat. Stir in fresh lemon juice and vanilla if using. Let the syrup steep for 10 minutes off the heat to concentrate flavor.

Strain the mixture through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard or reserve the strained fruit for yogurt or ice cream topping.

Allow the syrup to cool to room temperature, then chill in the refrigerator if you prefer your soda very cold. Yields about 1 cup syrup.

Fill two serving glasses with ice (about 1/2 cup ice per glass).

Divide the chilled peach-plum syrup between the two glasses — about 2 tablespoons to 1/4 cup per glass depending on sweetness preference. Start with less; you can add more after tasting.

Pour 3/4 cup to 1 1/2 cups chilled club soda into each glass (adjust to taste and glass size). Stir gently to combine the syrup and soda without flattening the bubbles.

Taste and adjust: add more syrup if you want sweeter or more fruitiness, or a squeeze of lime/lemon for brightness.

Garnish each glass with a sprig of fresh mint and a couple thin slices of peach or plum. Optionally, rim or finish with a lemon/lime wedge.

Serve immediately while sparkling.

If making a boozy pitcher, combine about 1 cup chilled peach-plum syrup with 3 cups chilled club soda and 4 oz light rum or gin in a pitcher. Stir gently and serve over ice.