140ml/5fl oz orange-infused vodka
80ml/3fl oz cassis, Chambord or créme de mure (blackcurrant or blackberry liqueur)
80ml/3fl oz stock syrup (equal parts caster sugar and water reduced to a syrupy consistency)
200g/7oz frozen berries or fresh raspberries if in season
2 medium sized lemons, juice only
4 tsp runny honey
16 mint leaves
cracked or crushed ice
icing sugar and straws
Add all ingredients to the blender.
Add cracked or crushed ice to about 5cm/2in above the liquid line in the blender.
Blend for around 30 seconds or until the mix is smooth and sorbet-like and the ice has all been broken down. Do not blend too long as the ice will start to turn to water and ruin the drinks.
While blending, lay out a baking sheet or newspaper and take four mint tips and dust them with icing sugar ready for the garnish. Also cut carefully two straws for each drink.
When blended, serve into short tumblers or whiskey glasses and dust the top of each with icing sugar, add the mint tip and straws and serve.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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