A Summer afternoon foraging for edible goodies with Totally Wild UK in Snuff Mills, North Bristol. This joyous afternoon was put on by Wild Folk as part of Bristol’s annual food festival ‘Bristol Food Connections’ last year in June. It was a lovely few hours scouring the woodland and learning about wild treasures; there was emphasis on finding ingredients that could be taken back to Feed Bristol be used in wild cocktails! Once the walk was over, we sipped on raspberry shrub and prosecco cocktails in the sunshine (see recipe at end of blog)…utterly delightful! This was then followed by a magical evening inspired by A Midsummer Night’s Dream to celebrate the solstice…another blog post to follow!
In a tall champagne glass pour in: 25ml raspberry shrub, top up with prosecco and enjoy with a frozen raspberry. To make the raspberry shrub, blend 100g raspberries and pass through a fine sieve. Add 50g white sugar and 50ml good quality apple cider vinegar and stir until the sugar has dissolved.