Ingredients

  • 500g fresh apricots
  • 50ml water
  • 50g sugar
  • 50ml gin

Method

  1. Put the water and sugar into a small saucepan and gently dissolve the sugar. Turn up the heat and boil for about five minutes.
  2. Halve the apricots and discard the stones. Roughly chop the flesh. Add the chopped apricots to the sugar syrup, stir to coat and remove from the heat. Allow to cool before adding the gin. Mix thoroughly. Good served with ice-cream.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 3 June 2017

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