Drinks
Drinks
My Travelling Kitchen
Kimberly Parsons
Drinks
My Travelling Kitchen
Kimberly Parsons
Drinks
Spritz Bellini Rossini
My Travelling Kitchen
Kimberly Parsons
Drinks
Spritz This is a much appreciated appetitive in Venezia Serves 1 Ingredients 4-5 cubes of ice 60ml Aperol or Campari 60ml white wine or Prosecco (Italian Sparkling Wine) 60ml soda water A thickish chunk of orange skin, 1 olive, shaken out of brine and threaded onto a cocktail stick Method Put the ice into a large wine glass. Splash in the aperol or campari and then the white wine, next a good swoosh of fizzy water to get everything moving and mixed in. add the orange and olive on a cocktail stick. That’s it!
Bellini Serves 2 Ingredients 1 beautiful sweet ripe white peach A couple of raspberries 240ml cold Prosecco, (Italian Sparkling Wine) or more if you like Method Peel the peach with a sharp knife, or blanch for a minute in boiling water. Halve and stone the peach and puree until smooth. You can sieve your puree or leave it rough – either is good. You can add a little sugar a drop of lemon if you like once you have tasted your puree. Throw in one raspberry per glass. Pour the peach puree into large beautiful, well chilled glasses. Stir in the Prosecco and wait for it to settle. Serve at once.
Rossini Serves 2 Ingredients 80g ripe strawberries 1 flat tsp sugar 1 tsp lemon juice 240ml cold Prosecco (Italian Sparkling Wine) Method Cut the green hats off the strawberries and cut the strawberries into pieces. Sprinkle with sugar and lemon juice. Puree until completely smooth. Pour into 2 glasses. Divide the prosecco between the glasses, mix, wait for it to settle and then serve at once. My Travelling Kitchen
Kimberly Parsons
Drinks
My Travelling Kitchen
Kimberly Parsons