Warm Summer Evening
Be sure to use a quality sherry in this drink and do make sure you use a high-powered blender or food processor in order to create a totally smooth consistency.
60ml fino sherry
45ml nectarine puree (see recipe below)
10ml sugar syrup (see recipe below)
sprig of basil, to garnish
Combine the sherry, nectarine purée and sugar syrup in a wine glass. Add ice and top with a dash of soda water, then stir gently. Garnish with the basil.
500 grams nectarines, stoned and roughly chopped
100ml sugar syrup (see recipe below)
Combine the fruit and syrup in a food processor and blitz on high until smooth. The purée can be stored in a jar or bottle in the refrigerator for up to 1 week. Makes 2⅓ cups