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When the sun is shining, you have to make the most of it; that’s why these make-ahead zesty gin syllabubs should be on every summer entertaining menu. You can make them 24 hours in advance, all you have to do is assemble them to serve. See method
of the reference intake
Tip Make the syllabub up to 24 hrs in advance and store, covered, in the fridge. Top with the sherbet just before serving.
Pairing suggestion: Enjoy with a Roku gin and tonic with ginger (makes 1). Slice fresh ginger into six long, equal slices and add to a glass with ice filled to the rim. Pour over 120ml tonic and 30ml Roku gin. Stir and serve.
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