Apple and rosemary fizz
This seasonal fizz is made with a luscious syrup infused with apples and rosemary, and a measure of Discarded grape skin vodka, which brings a unique, fruit-forward flavour to the drink. The rest of the apples from this recipe can be used to make Chantelle’s incredibly delicious Baked Apple and Miso Shortcake.
Ingredients
Metric
Imperial
Apple and rosemary syrup
- 4 apple cores, and peel from 2 apples
- 50g of caster sugar
- 1 sprig of rosemary
Fizz
- 200ml of vodka
- 300ml of soda water
- 100ml of apple and rosemary syrup
- ice cubes
Method
For the syrup, place all ingredients into a small saucepan with 150ml water. Bring to the boil and cook for 5 minutes, then simmer rapidly for a further 5 minutes. Set aside off the heat for a further 5 minutes
- 4 apple cores, and peel from 2 apples
- 50g of caster sugar
- 1 sprig of rosemary
Strain the syrup through a fine sieve or muslin and chill
To make the fizz, add ice cubes to four wine glasses then top each with 50ml of vodka, 25ml apple and rosemary syrup and 75ml of soda
- 200ml of vodka
- 300ml of soda water
- 100ml of apple and rosemary syrup
- ice cubes
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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