A mandarin and osmanthus sorbet Alix and I created back in 2022. Two main ingredients from opposite sides of the world, in season at the same time. The flower’s honeyed, apricot notes sit naturally with the sweetness of the fruit.

Fresh-pressed juice, bright and clean, with a little zest for perfume. The osmanthus arrives at the finish, soft and floral

October brings the last of the mandarins, with Honey Murcotts at their sweetest. In Zhejiang, osmanthus flowers for only a few days, then is gathered and dried to keep its sweet, buttery scent.

Best made now, while late season mandarins are at their peak.