Garden Mead

Preparation time: 15 minutes (plus chilling and freezing)
Serves: 6–8

Ingredients

• 400g ripe apricots (frozen works well), stones removed and roughly chopped
• 170ml Lyme Bay Garden Mead
• 50ml water
• 120g caster sugar
• 1 tbsp honey
• 1 tbsp lemon juice
• A small handful of fresh mint leaves, garnish

Method
1) Place the apricots, water, sugar and honey into a saucepan and bring gently to a simmer. Cook for around 8–10 minutes until the fruit has softened completely and started to break down.

2) Remove from the heat and leave to infuse for about 10 minutes.

3) Blend the mixture until completely smooth, then pass through a sieve if you want a finer texture.

4) Stir in the Lyme Bay Garden Mead and lemon juice, then pour the mixture into a shallow container and freeze, stirring vigorously every 30–45 minutes for a few hours to break up ice crystals until smooth.

5) Use an ice-cream scoop to pull a neat ball and serve with a few mint sprigs.