Golden Plum Kir Royale Bowle, A Fruity Summer Wine Drink

• 2 cups ripe, sweet, and preferably yellow plums, depitted and cut into chunks
• 1/2 cup to 3/4 organic cane sugar, depending upon your taste and the tartness of the plums
• 750 milliliter bottle dry white wine, a Riesling or Riesling Sylvaner
• 1 Creme de cassis (anywhere from 1 tablespoon to 1 ounce per drink)
• 1 bunch Sprigs of lavender or other herb like mint, for garnish
• 1 handful Crushed ice, if desired

1. After cutting your plums into chunks, combine them with the sugar in a large wide mouthed pitcher or bowl. Let the plums and sugar sit for about 30 minutes.Use sugar to taste, but you will need some sugar to make this work.
2. Next, pour in the entire bottle of wine.
3. Cover and chill overnight so the fruit absorbs the alcohol.
4. The next evening, ladle the chilled drink over crushed ice, if you like, in wide-brimmed wine glasses. Make sure each drink also has some fruit.
5. Add the desired amount of creme de cassis to each drink. One tablespoon will turn your drink a lovely pale plum color, and an ounce will transform it to a lurid purple. (Click through my photos to see the range.)
6. Garnish each drink with a fresh herb; I recommend lavender, but spearmint is also nice.

sweet, cane sugar, white wine, crueme, lavender, handful

Taken from food52.com/recipes/6132-golden-plum-kir-royale-bowle-a-fruity-summer-wine-drink (may not work)