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Pollen

• Rich Woods

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Serves 1

Easy

Prep: 5 mins

Plus 24 hrs infusing

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Make this stunning cocktail by combining dill pollen-infused sherry with elderflower cordial and prosecco. Sweeten to taste and serve in a champagne flute

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the dill pollen-infused sherry

• 5g dill pollen

  (or bee pollen)

• 350ml fino sherry

For the cocktail

• 15ml elderflower cordial

• 75ml chilled prosecco

• 1 tsp sugar syrup

  (optional)

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Nutrition: Per serving

• kcal146
• fat0g
• saturates0g
• carbs16g
• sugars16g
• fibre0g
• protein0.3g
• salt0.03g

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Method

• step 1

  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.

• step 2

  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.

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