Between Orchards

Serve in a

Garnish:

frozen gooseberry resting on a gooseberry honeycomb

How to make:

Gooseberry & Verjus Cordial
Ingredients
200g fresh gooseberries
150ml English verjus
80g caster sugar
Pinch of salt
Method
Add all ingredients to a saucepan.
Warm gently for 10–15 minutes until the gooseberries soften.
Lightly crush the fruit.
Fine strain through a sieve or muslin cloth.
Bottle and chill.
Gooseberry Honeycomb
Ingredients
100g caster sugar
35g honey
20ml reduced gooseberry juice
30g glucose syrup
1 tsp bicarbonate of soda
Method
Line a tray with baking paper.
Add sugar, honey, gooseberry juice and glucose to a saucepan.
Cook to 150°C without stirring.
Remove from heat.
Quickly whisk in bicarbonate of soda.
Pour onto tray and leave to fully set.
Break into natural shards.
Frozen Honey Gooseberry Garnish
Ingredients
Fresh gooseberries
Local honey
Method
Skewer a fresh gooseberry.
Dip lightly into honey until coated in a thin glaze.
Freeze until the honey becomes glassy and set.
Rest the frozen honey-coated gooseberry on top of the honeycomb shard.
The frozen honey gives the garnish a crystalised amber look that references both honey production and orchard fruit while slowly softening as the drink is consumed.
Build
Fill a highball glass with cubed ice.
Add Beesou, gooseberry liqueur, cordial and saline.
Stir lightly.
Add dry cider.
Top with soda water.
Gently lift once with a bar spoon.
Garnish with the gooseberry honeycomb shard and frozen honey-coated gooseberry.