Sherry cobbler
Create a classic sherry cocktail that dates back to the mid 1800s. Refreshing, long and fruity, we've used a blend of sherries for depth of flavour
Pollen
- Preparation and cooking time
- Prep:
- Plus 24 hrs infusing
- Easy
- Serves 1
Skip to 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
- 1 tsp sugar syrup(optional)
Nutrition: Per serving
- kcal146
- fat0g
- saturates0g
- carbs16g
- sugars16g
- fibre0g
- protein0.3g
- salt0.03g
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.
