Sunday 13 February 2011
So many things can be added to prosecco to make beautiful aperitifs, most famously fresh peaches for a Bellini. You'll struggle to find decent peaches at this time of year, so try adding crystallised rose petals with a little rose syrup as a sweetener. The result is pretty and romantic. (Rose syrup is easy to find in most Middle Eastern shops.)
3 crystallised rose petals
300ml/10fl oz rose syrup
1 bottle of prosecco (enough for 5 champagne flutes)
Chill the prosecco for about 2 hours in the fridge, and the glasses for about 20 minutes in the freezer.
To serve, break the rose petals into little shards and place in the bottom of the glass, pour the rose syrup a third of the way up the glass and gently and slowly pour over the prosecco.
You may need to stir it just a little with a small teaspoon. Serve immediately.
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