Orange Blossom Bellinis Recipes
ORANGE BASIL BELLINI
Steps:
- In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator.
- Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl.
- Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. For a mocktail, top with sparkling water. For a cocktail, add about 1/2 cup prosecco per glass and a splash of sparkling water. Garnish with a slice of orange and a basil leaf.
BLOOD ORANGE BELLINIS
GINA These sparkling beauties (you know I love sparkles) add a festive color to your party table. Note that it may be easier to find blood-orange juice in a carton or bottle, but if you're lucky enough to find fresh blood oranges, you'll need about eight oranges to make 2 cups juice.
Yield makes 8 cocktails
Number Of Ingredients 2
Steps:
- Pour 1/4 cup of blood orange juice into each champagne flute. Top each glass with Prosecco, and serve.
ORANGE CARDAMOM BELLINI
Provided by Dave Lieberman
Time 45m
Yield 8 glasses and about 1 cup syrup
Number Of Ingredients 5
Steps:
- Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain, and allow syrup to cool fully before use.
- Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
- Fill each glass with chilled Prosecco and serve.
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