Cooking Instructions
1.
To make the syrup, add 10
sage leaves (10)
to a pan with 100ml
water (100 mL)
and 100g
sugar (100 g)
. Heat until the sugar has dissolved and the sage flavour has infused into the syrup. Allow to cool, then discard the sage leaves.
2.
In the bottom of a tall glass or copper mug, muddle four
blackberries (4)
. Add your sage syrup,
lime juice (1)
and
vodka (50 mL)
.
3.
Fill the glass with
ice (1 handful)
, top with
ginger beer (125 mL)
and stir to combine. Garnish with a
sage leaf (1)
, blackberry or two and piece of
stem ginger (1 piece)
.
4.
To make the crumble bites, line a square tin with baking paper, making sure there’s enough spare around the sides to lift your crumble bites out after cooking.
5.
Tip your
crumble mix (1 pack)
into a bowl along with the finely chopped
sage (10)
. Use your fingertips to rub together the crumble mix with the cold cubes of
butter (100 g)
, until the whole lot looks like breadcrumbs.
6.
Add around three quarters of your crumble mixture to the baking tin and press down. Chill the tin and the remaining mix in the fridge for 20 minutes.
7.
Heat the oven to 170°C fan. Once up to temperature, bake the base for 20 minutes.
8.
While it’s baking, make the filling. Mix your
blackberries (350 g)
,
sugar (45 g)
,
lemon juice (1/2)
and
cornflour (3 g)
in a bowl.
9.
Once your base has had its first bake, top with the blackberry mixture, finish with the remaining crumble and pop back in the oven for 40-45 minutes.
10.
Once baked, remove from the oven and allow to cool for a couple of hours before cutting into squares to enjoy with a cuppa – or even better, your blackberry and sage ginger fizz cocktail.