- 2 thyme sprigs, leaves only
- 2 rosemary sprigs, leaves only
- 8 edible flowers, e.g. pansies, rose petals or borage
- 50ml rhubarb cordial
- 150ml elderflower liqueur
- 150ml gin
- 330ml sparkling water
Pop the herbs and flowers into the holes of an ice cube tray, fill with water and freeze for 2-3 hours until solid.
Pour the cordial, elderflower liqueur, gin and a large handful of ice cubes into a large jug. Stir until the outside of the jug feels cold then strain into four tall glasses or champagne flutes. Top with sparkling water and add a few more ice cubes and the floral and herb ones too. Serve immediately.