Pollen

Pollen

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Prep: 5 mins Plus 24 hrs infusing

Easy

Serves 1

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

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

    For the dill pollen-infused sherry

    • 5g dill pollen (or bee pollen)
    • 350ml fino sherry

    For the cocktail

    • 15ml elderflower cordial
    • 75ml chilled prosecco
      Prosecco

      Prosecco

      proh-sekk-oh

      Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

    • 1 tsp sugar syrup (optional)

    Method

    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.

    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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