recipe by Lori Ross
The limeade should be served immediately, since it will quickly darken if left standing.
1 lime, cut into 6 wedges and seeded
1 lb ripe red or black plums, quartered and pitted
1 1/2 cups crushed ice
1 cup cold water
2/3 cup superfine sugar
Garnish: plum and lime slices and fresh mint sprigs
Blend lime wedges (including peel) in a blender on high speed 10 seconds. Add plums, ice, water, and sugar and blend until plums are puréed, about 15 seconds. Pour through a very fine sieve into a pitcher, pressing on solids. Stir limeade and serve immediately over ice.