Gingerbread Bellini
- Miriam Nice
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Makes 4
Easy
Prep: 10 mins
plus chilling
A star rating of 1.5 out of 5.2 ratingsRate
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Capture all the flavours of the classic Christmas ginger biscuit in this simple Prosecco cocktail you can make in minutes - ideal for fuss-free festive entertaining
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Ingredients
Nutrition
Units:
MetricUS
-
juice 1 lemon
-
1 tbsp ginger cordial
(we used Belvoir)
-
50ml hazelnut liqueur
(we used Frangelico)
-
350ml prosecco
-
25g roll-out icing
or marzipan
-
4 mini gingerbread
men
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Nutrition: per glass
- kcal315
- fat8g
- saturates4g
- carbs38g
- sugars27g
- fibre1g
- protein3g
- salt0.6g
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Method
-
step 1
Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.
-
step 2
Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.
Recipe from Good Food magazine, December 2015
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A star rating of 1.5 out of 5.2 ratings
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