Regrettably there was an oversight by us on page three of the first edition of Spice. Our apologies and here is the full recipe so you can still enjoy it in the summer.

Many thanks to Sophie Zalokar for this from her fabulous book PicNic.

Lemon Verbena and Passionfruit syrup
makes about 1.75 litres (7 cups) of syrup

Zest and juice of 2 large oranges
Zest and juice of 2 large lemons
1.25kg (5 1/2 cups) of sugar
2 generous handfuls of lemon verbena leaves
750ml (3 cups) boiling water
3 teaspoons Epsom salts
2 teaspoons tartaric acid
1 tablespoon citric acid
4 passionfruit

Combine the zest and juice of the citrus fruits in a jug with the sugar and verbena leaves. Add the boiling water and stir in the epsom salts, tartaric acid and citric acid. Stir well to mix. Remove the pulp from the passionfruit, mix into the liquid. Leave to cool. Pour through a strainer into sterilised bottles, pressing to get the passionfruit pulp through. If you wish you can either add a spoonful of the pips from the passionfruit, or discard them. Seal the bottles and store in the refrigerator (there are no preservatives). The syrup keeps for about a month. The recipe can easily be halved if you wish. To serve pour a little into a glass, add water and stir.