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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