Try Frobisher’s Lemon & Mint with baked fruit or with grilled fish. Lemon and Mint also pairs well with lightly spiced Middle Eastern and South Indian flavours. Try it with coconut-laced curries or grilled vegetables and meats served alongside creamy yoghurt.

For the perfect way to round off a garden summer lunch, try these grilled apricots alongside an iced glass of Frobisher’s Lemon & Mint cordial, topped up with soda water to make the meal go with a pop.


Prep time: 5 mins, plus 10 mins cooling time

Cook time: 5-7 mins

Serves 6



6 apricots, halved and de-stoned

3 tablespoons granulated sugar

150g mascarpone

1 tablespoon runny honey

1 teaspoon Frobishers Lemon & Mint cordial

40g flaked almonds

1 tbsp coriander seeds, roughly bashed in a pestle and mortar



Turn your grill up to its highest setting. Arrange the apricots on a baking sheet, cut side up and sprinkle the sugar over.

Grill the apricots for 5-7 minutes, turning them around a couple of times during the grilling time, so the cut sides are blistered and golden in places, like the top of a creme brulee.

While the apricots are grilling, whisk the mascarpone with the honey and Frobisher’s Lemon & Mint cordial until light and fluffy.

Remove the apricots from the grill and allow to cool for 10 minutes.

During this time, gently toast the chopped nuts and coriander seeds in a pan until golden and fragrant.

Place a heaped spoon of the mascarpone in the middle of each hollow at the centre of the apricots and sprinkle over the toasted nuts.


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