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Blood orange & star anise fizz

Blood orange & star anise fizz

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Rating: 2 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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?

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal170
fat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein1g
salt0g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2017

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Rating: 2 out of 5.1 rating

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