Pollen Recipes

POLLEN

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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

Provided by Rich Woods

Time 5m

Number Of Ingredients 5

Ingredients

5g dill pollen (or bee pollen)
350ml fino sherry
15ml elderflower cordial
75ml chilled prosecco
1 tsp sugar syrup (optional)

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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