Hydropathic Pudding is a fruit cup based on the original recipe for the dessert which was first published in 1902 by the Liverpool School of Cookery. Made with fresh, British (Herefordshire) grown, fruit with no added sugar, colourings or flavourings.
Key botanicals:
Strawberries, raspberries, redcurrants and blackcurrants
Tasting notes:
Nose: burst of berries
Palate: vibrant, fruity
Finish: balanced sweetness with tartness
Serve suggestions:
Perfect serve: Sicilian or standard lemonade with strawberries to garnish
