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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
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.
Calories: 116kcal | Carbohydrates: 15g | Sodium: 10mg | Potassium: 206mg | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 0.6mg