- 4 blood oranges, quartered
- 120ml Grand Marnier
- 1 star anise
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
Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…
Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
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.
Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.