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Gingerbread Bellini

Gingerbread Bellini

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Rating: 2 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • plus chilling
  • Easy
  • Makes 4

Capture all the flavours of the classic Christmas ginger biscuit in this simple Prosecco cocktail you can make in minutes - ideal for fuss-free festive entertaining

Nutrition: per glass
NutrientUnit
kcal315
fat8g
saturates4g
carbs38g
sugars27g
fibre1g
protein3g
salt0.6g
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Ingredients

  • juice 1 lemon
  • 1 tbsp ginger cordial (we used Belvoir)
  • 50ml hazelnut liqueur (we used Frangelico)
  • 350ml prosecco
  • 25g roll-out icing or marzipan
  • 4 mini gingerbread men

Method

  • STEP 1

    Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.

  • STEP 2

    Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.

Goes well with

Recipe from Good Food magazine, December 2015

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Overall rating

Rating: 2 out of 5.2 ratings
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