Plum, Basil, and Mint Mixer

Unless you have special equipment or a lot of patience, you have to cook plums to get to their tart juice, and even then, what you end up with isn’t quite juicelike. It’s a little thick; pulpy and substantial. My daughter likes it plain (or mixed with the mango-lime version that follows) over ice, but I like it in cocktails (like this one) and sangria, or topped off and thinned a bit with a citrus seltzer.