A fruity thirst-quencher that’s bursting with summer flavours
Serves 6
You will need
100g honey
Juice of 1 large lemon
100g raspberries
1 tsp lavender flowers
6 shots of vodka (optional)
2ltr sparkling water
6 sprigs of mint, to garnish
6 sprigs of lavender, to garnish
18 fresh raspberries, to garnish
To make
1 In a small pan, gently heat the honey, 100ml of water, the lemon juice, raspberries and lavender flowers over a medium heat, stirring frequently until the honey melts.
2 Simmer for a further 5 mins, stirring constantly to avoid it catching, until it starts to thicken. Leave to cool then blitz to a smooth consistency with a handheld blender.
3 Fill tall glasses with ice and pour in a shot of vodka if using, then fill each glass halfway with sparkling water.
4 Add the lavender and raspberry syrup until the glass is three-quarters full. Garnish each glass with a sprig of mint, a sprig of lavender and three fresh raspberries to serve.
These cocktails are just one of the recipes from our June ‘gathering’ pages, a menu for a picnic by the water, which we’ve called ‘A Shore Thing’. It includes recipes for homemade Dips & Chips, Asparagus, Ricotta & Smoked Pea Tarts, Roast Pepper, Onion & Halloumi Wraps and Berry Crumble Cake. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.
Buy this month's The Simple Things - buy, download or subscribe
