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      Recipes — berries

      Spiced Elderberry Gin

      Spiced Elderberry Gin

       Recipe by Laura Ruth Smith

      Spiced Elderberry Gin

      A beautiful autumnal gin made with wild elderberries - found in abundance at this time of year. Once it's ready, it makes a lovely personalised gift when decanted into bottles.

      Top it up with champagne and you have a fabulous winter cocktail!

      Makes approximately 1 litre and keeps for several months.

      INGREDIENTS:

      • 500g elderberries (remove all stalks, leaves and green berries)
      • 1 litre gin (London dry is best, or one that isn’t heavy in botanics)
      • 2/3 cloves
      • 1 cinnamon stick
      • 100g sugar
      • lemon or orange peel

       

      METHOD:

      1. Put all dry ingredients into a large, sterilised sealable jar.

      2. Pour over the gin, seal the jar and give it a good shake.

      3. Store in a cool dark place for 2 months, giving it a shake around once a week.

      4. Once infused, strain through a muslin cloth (or coffee filters work just as well) and decant into sterilised bottles.

      Pavlova with Summer Berries & Herbs

      Pavlova with Summer Berries & Herbs

       Recipe by Root to Market

      Pavlova with berries & herbs

      Serves 6-8

      INGREDIENTS:

       

      METHOD:

      1. Preheat the oven oven to 150C/ 130C fan/ gas mark 2. 

      2. On a sheet of baking paper, draw a large circle in pencil (use a dinner plate for ease).

      3. In a metal bowl, using a hand mixer, whisk the egg whites until they form stiff peaks. Slowly add in the sugar, a spoonful any a time and carefully mix until you have a glossy consistency.

       4. Fold through the vinegar, vanilla and sifted cornflour.

      5. Spread the meringue onto the baking paper within the circle shape, keeping the sides a little higher and a dip in the middle.

      5. Bake in the oven on a tray for 1 hour and then turn the oven off but leave the meringue inside until it's completely cooled. It might be useful to bake your meringue the night before you need it to allow for this cooling time. 

      6. Before serving, whisk the cream until it's thick but not set, dollop onto the meringue and top with berries and the picked herb leaves.

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