Blood orange & star anise fizz
- Preparation and cooking time
- Prep:
- Cook: -
- plus 3 hrs soaking
- More effort
- Serves 4
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Ingredients
- 4 blood oranges, quartered
- 120ml Grand Marnier
- 1 star anise
- 4 tsp tequila
- prosecco or champagne, to top up
Method
- STEP 1
Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
- STEP 2
Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish. Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.
- STEP 3
Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.