Drinks & Cocktails with Pea and sad herbs syrup
Ingredients:
Handful sugar snap peas
Handful wilted ‘sad’ herbs (basil, coriander,
parsley or chives are good choices)
100ml cold water
100g caster sugar
How to make:
To make the pea and sad herbs syrup, in a small
saucepan, boil lightly salted water (approximately 2
cups) and blanch the sugar snap peas. Fresh in ice
water. Repeat this process with the sad herbs.
Put the peas and herbs in a blender, along with
100ml cold water and 100g of caster sugar, blend
until smooth, allow to cool and store in the fridge.
The syrup makes approximately 150ml that will last
2-3 days when stored in the fridge in a closed glass
jar or bottle.
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