Jamie Magazine
By Ed Loftus
Recipe From
Jamie Magazine
By Ed Loftus
750ml bottle prosecco
50ml lemon juice (from about 2½ lemons)
9.5 x 15g leaves of gelatine
250ml elderflower cordial
500g plums and seasonal berries, plums destoned and halved
4 fresh mint sprigs, tips picked, plus extra leaves to decorate
edible flowers, to garnish (optional)
pouring cream, to serve
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