• Bombay Sapphire x 1 litre
• Lemon zest x 4 lemons
• Caster sugar x 100g
• Lemon juice x 200ml
• Pineapple syrup x 175ml
• Yellow Chartreuse x 175ml
• Fino Sherry x 175ml
• Citrus bitters x 12 dashes
• White jasmine infusion x 500ml

Thinly pare the zest of 4 lemons and add to the sugar in a large storage jar, muddle well and leave to stand for an hour to extract the lemon oil, then muddle again. Squeeze the juice from the 4 lemons and filter it before adding it to make a sherbet. Add the remaining ingredients, seal and refrigerate for 48 hours, shaking occasionally to mix. Taste before serving and add more sugar if necessary.