Pollen

• dill pollen↗5g g

  (or bee pollen)

• fino sherry↗350ml ml
• elderflower cordial↗15ml ml
• chilled prosecco75ml ml
• sugar syrup1 tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Start by making dill pollen-infused sherry. With a sous vide machine: Put the dill pollen into a vacuum bag along with the fino sherry. Seal the bag and cook in a preheated water bath for 45mins at 50C. Allow to cool, and then filter through a coffee filter paper and reserve the infused sherry. Without a sous vide: Put the pollen and sherry in a large clean jar or bottle with a well-fitting lid or stopper. Leave to infuse for 24hrs. Agitate the mix a few times during this period to encourage the flavours to be released.

2. 2

   Pour 35ml of your dill pollen-infused sherry into a champagne flute and add the elderflower cordial and prosecco. Stir gently to combine, then taste. Add a little sugar syrup if it needs extra sweetness, then stir again before serving.