For those who requested the recipe for cherry plum cordial syrup, here it is:

CHERRY PLUM CORDIAL SYRUP

3kg cherry plums, washed and drained
3 litres water
Sugar
2 teaspoons citric acid
½ cup white or cider vinegar

Place the cherry plums and water in a jam pan or large pot.

Bring to the boil, then reduce heat and simmer for 15 minutes or until the plums are very tender.

Place a colander over another large pot and carefully pour the mixture into this.

Once the liquid has drained through the pulp should be discarded.

Place a sieve over a large saucepan or jam pan, line with muslin or similar and pour the liquid through. Leave to stand for a couple of hours for all the liquid to drain through properly.

To each cup of this liquid, add one cup of sugar. Bring to the boil and then reduce heat, add the citric acid and vinegar and simmer 3 minutes more.

Pour into sterilised heat proof bottles and seal immediately. (I recycled some passata bottles I was given in this instance.)

Store in a cool, dry, dark place for up to 12 months.

To serve – add 4 to 5 parts chilled water or soda water to one part syrup in a glass.