Seasonal cocktails

Plum, Blackberry and Rosemary Nectar


  • 100 – 150 g muscovado sugar
  • 1 lemon (zest and juice)
  • 4 short sprigs rosemary
  • 300g ripe blackberry
  • ripe plum halved and stoned
  • 250ml cold water


  1. Add all ingredients into the pot
  2. Heat gently and stir then bring to the boil and simmer for 10 – 20 mins to reduce slightly
  3. Let the mixture cool for 30 minutes to intensify flavour
  4. Strain the liquid to remove the fruit and cinnamon stick.
  5. Store in an airtight container in the refrigerator for up to two weeks