Preparation
Bring the caster sugar and water to the boil, then add 8 sprigs ofthyme and leave to cool. Peel, stone and chop 3 plums and muddlewith 6 tablespoons of the thyme syrup and the lemon juice to releasejuice from the fruit. Fill four glasses a third full with crushed ice anddivide the fruit & syrup mixture between them equally. Top each withprosecco and serve with more fruit slices and thyme sprigs.