Pollen

Pollen

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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
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

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.

Goes well with

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