Blood orange & star anise fizz
Serves 4
More effort
Prep:
Cook: -
plus 3 hrs soaking
The perfect zesty tipple for a spring celebration. Who could resist a blend of sharp blood orange, star anise and Grand Marnier, topped with bubbles?
Skip to ingredients
- 4 blood orangesquartered
- 120ml Grand Marnier
- 1 star anise
- 4 tsp tequila
- proseccoor champagne, to top up
Nutrition: per serving
- kcal170
- fat0g
- saturates0g
- carbs12g
- sugars12g
- fibre0g
- protein1g
- salt0g
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.
