POLLEN
Make this stunning cocktail by combining dill pollen-infused sherry with elderflower cordial and prosecco. Sweeten to taste and serve in a champagne flute
Provided by Rich Woods
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Start by making dill pollen-infused sherry. With a sous vide machine: Put the dill pollen into a vacuum bag along with the fino sherry. Seal the bag and cook in a preheated water bath for 45mins at 50C. Allow to cool, and then filter through a coffee filter paper and reserve the infused sherry. Without a sous vide: Put the pollen and sherry in a large clean jar or bottle with a well-fitting lid or stopper. Leave to infuse for 24hrs. Agitate the mix a few times during this period to encourage the flavours to be released.
- Pour 35ml of your dill pollen-infused sherry into a champagne flute and add the elderflower cordial and prosecco. Stir gently to combine, then taste. Add a little sugar syrup if it needs extra sweetness, then stir again before serving.
Nutrition Facts : Calories 146 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 0.3 grams protein, Sodium 0.03 milligram of sodium
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