Nuts about bees
by Lee Westcott
Item 1 of 1
- medium
- 4
- 30 minutes
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This inventive bee pollen mocktail recipe from Matt Whiley of the Peg + Patriot bar matches natural pollen with homemade pistachio soda for a grown up twist on honey-nut flavour. Bee pollen itself has a fairly floral flavour, which will vary depending on what kind of flowers the bees have been visiting. It is available online, or from health food stores.
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Ingredients
Metric
Imperial
Bee pollen syrup
- 8g of bee pollen
- 200ml of water
- 200g of sugar
Pistachio soda
- 125g of pistachio nuts, shelled and washed
- 500ml of water
To serve
- lemon peel
- dill tops
- ice cubes
SAVE RECIPE
Equipment
- Blender
- Straws
- Highball glass
- Gas cartridges
- Soda siphon
Method
1
Begin by preparing the base for the pistachio soda. Lightly blend the pistachio nuts and transfer to a container with the water. Leave to infuse at room temperature for 24 hours
- 125g of pistachio nuts, shelled and washed
- 500ml of water
2
For the bee pollen syrup, add the pollen to a pan over a medium heat, lightly toast the pollen until it begins to release its aroma, shaking the pan continuously
- 8g of bee pollen
3
Add the water and continue cooking until the pollen appears to dissolve. Strain the liquid through a fine mesh strainer and return to a pan over a medium heat
- 200ml of water
4
Add the sugar to the pan, constantly stirring to dissolve
- 200g of sugar
5
Remove from the heat and allow the syrup to cool to room temperature
6
Once ready to serve, strain the pistachio water through a fine mesh sieve into a soda siphon. Charge with a gas cartridge
7
Fill a highball glass with ice and add a spoonful of pollen syrup. Fill the glass with pistachio soda and stir to combine. Serve with a piece of lemon peel, dill top and a straw
- lemon peel
- dill tops
- ice cubes
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