Blood orange & star anise fizz

Blood orange & star anise fizz

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Prep: 20 mins Cook: 30 mins - 40 mins plus 3 hrs soaking

More effort

Serves 4

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?

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal170
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein1g
  • salt0g
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Ingredients

  • 4 blood oranges, quartered
  • 120ml Grand Marnier
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 4 tsp tequila
  • Prosecco or champagne, to top up
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

Method

  1. Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.

  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.

  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.

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