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Sunday, 9 October 2016

Heston's Rhubarb Fizz...


Heston's rhubarb fizz.

"With its deep pink tinge and seductively unusual combination of flavours, this is the perfect Champagne cocktail for Valentine’s Day.." -Heston

Preparation time:5 minutes

Total time:1 hour 5 minutes

Serves: 2


Ingredients:
  • 30g Tate & Lyle Fruit Sugar (or fructose)
  • 30g white caster sugar
  • 500g rhubarb, chopped into very thin slices
  • 20ml grenadine
  • 24g Chase Rhubarb liqueur (optional, from selected stores)
  • ½ vanilla pod, halved and seeds scraped out
  • Champagne

Method
  1. Place the fruit sugar, caster sugar, rhubarb, grenadine, liqueur and the seeds of the vanilla pod into a bowl and cover with clingfilm. Put the bowl over a pan of simmering water, allow to stand for 1 hour. Remove the bowl, strain through a fine sieve and place both the reserved rhubarb syrup and the compote in separate bowls in an iced water bath.
  2. Place 1½ tbsp of rhubarb compote with some of the reserved syrup into 2 chilled Champagne flutes, and fill to the top with chilled Champagne.


*Recipe and recipe photo provided by Waitrose* *No Payment was received*

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