Berry-Lavender Cooler

A great way to use up leftover jam. Light, fizzy and lovely with brunch.

You'll need

• 2 tbsp berry compote or jam
• 15 ml lavender syrup
• 100 ml Sepoy & Co Premium Soda Water

Method

1. Add the berry compote and lavender syrup to a chilled glass, then fill with soft crushed ice.
2. Top with soda water and stir gently.
3. Garnish with a dried lemon wheel and a rosemary sprig.

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Recipe adapted from Sepoy & Co.