Rose collins

Ingredients

• 40ml Rock Rose gin
• 25ml syrup
• 20ml lemon
• 2 dash orange bitters
• Soda top

Steps

1. Syrup recipe
2. 500g apricots
3. 100g raspberries
4. ¼ vanilla bean
5. 3 drops Orange blossom water(optional)
6. 500g sugar
7. 200g water
8. Cut all the fruit and vanilla into small pieces add to a vacuum bag, seal and drop in the sous vide at 55°c for 3 hours
9. After it’s ready emerge in a ice bath until it’s cold (this step allows a little pasteurization of the syrup; it will preserve more and retain the most delicate flavours)
10. Strain using a mesh strainer and a cheesecloth or coffee paper filter (dampen the filter with warm water to avoid any paper flavour and make the filtration quicker)
11. It’s important that the final product does not have any solids in the syrup to avoid mould and any fermentation
12. Blend the leftover pulp with sugar until you have a smooth and creamy mix, filter with a mesh strainer to remove any seeds
13. Wrap the dehydrator trays with cling film and spread the mixture over the trays, dry until you have a gummy/ Haribo-like type of texture