Prep: Overnight| Cook: no cooking required | Serves: Serves 4 | Dietary: Nut-free, Vegetarian
By Carmen O’Neal
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
Ingredients
- 4 heaped tsp marmalade
- 20ml/¾fl oz runny honey
- 60ml/2fl oz cold-steeped black breakfast tea
- 200ml/7fl oz gin
- 100ml/3½fl oz lemon juice
- cubed piece of sourdough brushed with salted butter, to garnish (optional)
Method
Whisk the marmalade with the runny honey and tea until smooth, then stir in the gin, lemon juice, and 40ml/1fl½ oz water. Mix well until fully combined and the marmalade is dissolved. Fine strain if needed for clarity.
Bottle, seal tightly, and refrigerate for up to three days. The added water balances dilution that would normally come from shaking, making it ready to pour and serve immediately.
Garnish with a small cube of toasted sourdough brushed with salted butter for a playful breakfast touch, if you like.