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