Canary in a Coalmine

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Rose Petal and Prosecco Punch

 Rose Petal and Prosecco Punch Makes: 4 cups Ingredients ·             ½ cup caster (superfine) sugar ·             ½ cup water ·             ¼ cup rosewater ·             ½ cup gin ·             2 cups Prosecco ·             2 cups soda water ·             Ice cubes, to serve ·             Pink rose petals*, to serve Preparation Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. Place the rosewater syrup, gin, prosecco, and soda water in a 6 cup-capacity jug with the ice and stir to combine. Top with the rose petals to serve.   * Be sure to ask your florist or greengrocer rose petals that are free from pesticides and suitable for using with food.   Source: http://bit.ly/qqISiD

Makes: 4 cups

Ingredients

·             ½ cup caster (superfine) sugar

·             ½ cup water

·             ¼ cup rosewater

·             ½ cup gin

·             2 cups Prosecco

·             2 cups soda water

·             Ice cubes, to serve

·             Pink rose petals*, to serve

Preparation

Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved.

Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. Place the rosewater syrup, gin, prosecco, and soda water in a 6 cup-capacity jug with the ice and stir to combine. Top with the rose petals to serve.

* Be sure to ask your florist or greengrocer rose petals that are free from pesticides and suitable for using with food.

Filed under prosecco proseccoriccardo.com long drinks rose petal drink recipe drinks

Notes

Prosecco Zabaglione with Lemon Polenta Cookies

 

Makes: 4-6 servings

Ingredients

·      110g unsalted butter

·      softened ½ cup sugar

·      1 tsp lemon zest

·      ½ tsp salt

·      2 large egg yolks

·      ½ cup polenta

·      1¼ cups plain all-purpose flour

·      ½ cup golden raisins

Zabaglione

·      6 large egg yolks

·      ¼ cup sugar

·      ½ cup Italian Prosecco or Essencia

Preparation

For the Cookies

Preheat oven to 180°C.
Beat butter and sugar in large bowl until fluffy.
Beat in lemon zest and salt, then egg yolks.
Beat in polenta, then flour.
Fold in raisins.
Knead dough just to combine; transfer to sheet of plastic wrap.
Using plastic, shape dough into a log 3cm in diameter, cut in half and wrap in plastic.
Chill until firm, 3 hours or up to 1 day.

Slice dough log into 0.5cm-thick rounds.
Arrange rounds on prepared baking sheet, spacing 2cm apart and reshaping into rounds if uneven. (The cookies do not spread too much so there is no need to space them too far apart.)
Bake cookies for about 15 minutes or until they have become golden in colour.
Cool on tray for 2 minutes, then lift cookies from tray using a spatula and transfer to a wire rack.

NOTE: The dough can be made up to 48 hours ahead and stored in the fridge.

For the Zabaglione

Whisk egg yolks and sugar in large metal bowl and gradually whisk in Prosecco.
Set bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy, about 4 minutes.
Divide zabaglione among 6 cocktail glasses.


Serve immediately with Lemon Polenta Cookies.

Filed under prosecco zabaglione drinks desserts recipes

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Pear, Pomegranate & Prosecco Drink It is so summery! Light and refreshing, a must try! Serves: 4 Prep Time: 10 minutes Ingredients ·      1 ½ c pear nectar ·      ½ c pomegranate juice ·      2 c Prosecco, chilled ·      pomegranate seeds ·      4 flutes Preparation In a large pitcher, mix together pear nectar, pomegranate juice and prosecco. Place pomegrante seeds evenly in the bottom of the 4 flutes. Fill each glass with the cocktail, serve and enjoy.

Pear, Pomegranate & Prosecco Drink

It is so summery! Light and refreshing, a must try!

Serves: 4

Prep Time: 10 minutes

Ingredients

·      1 ½ c pear nectar

·      ½ c pomegranate juice

·      2 c Prosecco, chilled

·      pomegranate seeds

·      4 flutes

Preparation

In a large pitcher, mix together pear nectar, pomegranate juice and prosecco.

Place pomegrante seeds evenly in the bottom of the 4 flutes.

Fill each glass with the cocktail, serve and enjoy.

Filed under Prosecco Prosecco Riccardo Pear Pomegranate Drinks Cocktails summer refrefreshing drinks

1,005 notes

1800 Sunrise Sangria 1 orange 1 lime 1 750ml bottle Prosecco 1 cup 1800 tequila 2 cups sprite or ginger ale 1 Bosc pear, cored and cut into 1/2 inch pieces 1/2 pint raspberries Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and the 1800 to the pitcher and gently combine. Add fruit and serve. (source ffoodd)

1800 Sunrise Sangria

1 orange

1 lime

1 750ml bottle Prosecco

1 cup 1800 tequila

2 cups sprite or ginger ale

1 Bosc pear, cored and cut into 1/2 inch pieces

1/2 pint raspberries

Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime.

Add the Prosecco, soda, and the 1800 to the pitcher and gently combine.

Add fruit and serve.

(source ffoodd)

(Source: drinksfordrinkers, via ffoodd)

Filed under drinks longdrinks prosecco recipes sangria prosecco Riccardo