Rose and rhubarb Bellini
This cocktail has been our drink of the month in River Cottage Kitchen Axminster . Why not pop in and see what we have this month!
Servs 1
Method
Begin by making the syrup.
Zest the orange.
Put the rhubarb, water, sugar, vanilla and orange zest into a saucepan and bring to a gentle simmer.
Simmer for 10 minutes and then remove from the heat.
Wrap the rose petals in a muslin cloth and tie tightly with a piece of string, creating a little bag.
Remove the rhubarb from the saucepan and place the muslin bag into the liquid left in the saucepan.
Leave in a cool place for 3 days to infuse.
Remove the muslin bag and bottle the liquid.
When you are ready to taste the fruits of your labour add the rhubarb and rose syrup to a champagne flute and top up with ice cold Prosecco.
Serve with a dried rose petal.
Ingredients
Rose and rhubarb syrup
- 200g rhubarb
- 100ml cold water
- 100g sugar
- 1/2 tsp vanilla essence
- 1/4 orange zested
- 10 rose petals
Rose and rhubarb Bellini
- 25ml of rose and rhubarb syrup
- 100ml Prosecco
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