Drinks & Cocktails With Pea And Sad Herbs Syrup

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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