Raspberry Appletini

• Add all to a shaker with plenty of ice, shake well, strain into a cocktail glass, garnish with a raspberry or three.

Raspberry Syrup:

• Add the raspberries to a medium saucepan and crush completely with the back of a spoon or potato masher.
• Add the water and bring the mix to the boil, then turn down to a very low simmer.
• Add the sugar and stir until completely dissolved. Continue to stir and simmer on low for around 3-5 mins.
• Remove from the heat and cool to room temperature, then strain through a sieve into a bottle, and chill. Keeps in the fridge for 7-10 days.

British Bambini (non-alcoholic)

• Shake the plum, elderberry and vinegar with ice and strain into a highball glass.
• Fill the glass with ice and top with soda water. Garnish and serve.

Plum Puree:

• Add all except the almond essence to a small saucepan, bring to the boil quickly and reduce to the lowest of simmers. Once the plums are soft and broken down, remove the orange zest, and let cool for 20 minutes. Once cooler, blend the plum mix and almond essence for 1-2 minutes until completely smooth. Pass through a sieve and store in a jam jar or plastic squeezy bottle in the fridge.

To make the Cranberry & Elderberry Syrup:

• Wash your clusters of elderberries and using a fork strip the berries from their twigs.
• In a medium saucepan, add the berries and cranberry juice, bring to the boil quickly, then reduce immediately to a very low simmer.
• Stir and simmer for at least 15-20 mins until the berries are very soft. Strain through a sieve into a fresh pan, add the lemon juice and sugar, and simmer whilst stirring for a further 10 minutes. Remove from the heat and cool to room temperature before bottling and chilling.

Blackberry Calpis:

• Pour and stir over ice in a large tumbler. Garnish with 3 blackberries on a stick.

To make the Calpis:

• Set up a “Bain Marie” or metal bowl resting in a pan of water so that the bottom of the bowl doesn’t touch the base of the pan.
• Add the blackberries and using a potato masher or large spoon crush them to a pulp. Add the yoghurt and sugar and mix the entire lot very well.
• Turn on the heat and bring the water to a low boil/medium simmer.
• While stirring the mixture constantly, check the temperature using a thermometer, and bring the Calpis to 70°C. Do not go over 80°C!
• Remove from the heat once up to temperature, and leave to cool to room temperature.
• Once cool, add the lemon juice and vanilla paste and mix very well.
• Strain the mixture through a sieve into a bottle, jug or jar and chill before using.
• Will last for 5-7 days in the fridge.