Slice plums into wedges and put into a saucepan with half the coconut sugar and water. Bring to a boil then let simmer over the campfire, stirring when needed to stop it sticking, add more water if needed but the plums should begin to release moisture as they cook.
Once the plum pieces are soft, pour the liquid into another pan and add the rest of the coconut sugar. Save the plum pieces themselves for my Autumn Plum Skillet Tart.
Continue to simmer juice slowly to reduce to a syrup, removing to cool after about 10-15 minutes.
Place a couple of ice cubes in each glass, a good dash plum syrup, a sprig of rosemary and top with prosecco. Stir with the rosemary sprig and enjoy!
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/plum-prosecco-spritz/