This pretty pink delicately flavoured cocktail is perfect for sipping on a warm summer’s evening. Make the rhubarb and orange syrup the day before and allow to chill in the fridge.
Serve with your Ostrich Fillets over Pasta!
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Recipe: Spiced rhubarb and orange Prosecco cocktail
A delicious rhubarb and orange Bellini. A perfect cocktail for summer evenings. Make the syrup the day before and chill in the fridge overnight.
Servings: 6 glasses
Prep Time4 mins
Cook Time10 mins
Total Time14 mins
Ingredients
- 200 g new rhubarb – choose the thinner pink stalks – cut into 2cm chunks
- Zest or half an orange
- 75 g sugar
- 50 ml water
- 1 segment of star anise – optional
- 1 bottle Prosecco
Instructions
- Place all the ingredients (apart from the Prosecco) into a saucepan and bring to a gentle simmer over a low heat and cook until the sugar is dissolved and the rhubarb is soft.
- Strain through a fine sieve, return to the pan and simmer until reduced to a thin syrup.
- Chill overnight in the fridge.
- Pour a tablespoon of the syrup into each Champagne glass and top up with Prosecco.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Spiced rhubarb and orange Prosecco cocktail
Amount Per Serving
Calories 116
% Daily Value*
Sodium 10mg0%
Potassium 206mg6%
Carbohydrates 15g5%
Sugar 14g16%
Vitamin A 35IU1%
Vitamin C 2.6mg3%
Calcium 40mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe commissioned by Waitrose Cellar.
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