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.
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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