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

Raspberries in Drambuie

11 September 2006
Raspberries in Drambuie

YIELD: Allow about 550g fresh raspberries per one-litre Kilner jar.

Ingredients

For the stock syrup 900g sugar
1.2 litres water

To finish 250ml Drambuie per 750ml syrup

Method

Put the sugar and water in a pan. Bring to the boil, stirring to dissolve the sugar. Pass the syrup through a tamis. Cool. Measure and flavour with Drambuie. Whisk briefly.

Fill a Kilner jar to the top with raspberries. Pour the syrup and alcohol over them and up to the rim of the jar. Seal and sterilise.

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