Author: Nicole
For Syrup:
- 1 cup of blood orange juice (from 2 blood oranges)
- 1 tablespoon blood orange zest (from 2 blood oranges)
- 1 cup sugar
- 1 cup water
Add to:
- Prosecco or any Sparkling Wine
- Wash and dry the blood oranges well. Zest the blood oranges. Mix zest and sugar in a bowl until the sugar appears fluffy and moist. Cover tightly and let sit overnight (or minimum of a few hours) at room temperature.
- Juice blood oranges and refrigerate juice.
- The next day: In a medium saucepan over medium-high heat, combine blood orange juice, blood orange sugar and water, stirring to dissolve the sugar. As soon as syrup starts to boil, remove from heat and let cool.
- Strain syrup into a glass container so that it is clear. For the first straining I use a wider mesh strainer and the second time I use a finer mesh strainer.
- Store syrup in the refrigerator for up to 2 weeks.
- To make the Sparkler: Place 2 tablespoons of Blood Orange Syrup in a Champagne flute or white wine glass. Top off with Prosecco or sparkling wine. By adding the bubbly last it "stirs" naturally.
* 2 cups of syrup is about 16 servings (or glasses). To use all the syrup you'll need about 2-1/2 bottles of Proscecco or Sparkling Wine.
Recipe by Riegl Palate at https://www.rieglpalate.com/blood-orange-sparkler/
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