Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Claude Bosi's sorbet syrup

11 September 2006
Claude Bosi's sorbet syrup

Ingredients

500g sugar
1 litre water

Method

Dissolve the sugar in the water. Bring to the boil and simmer for two minutes. Cool.

Syrups can be flavoured by infusing herbs or peel in them for about 20 minutes.

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