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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Raspberry-Fennel Bellini

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Raspberry-Fennel Bellini Empty Raspberry-Fennel Bellini

    Post by Lobo Sun 11 Dec 2016, 7:15 pm

    Raspberry-Fennel Bellini Img66l
    Raspberry-Fennel Bellini

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 13
    Fennel adds a surprising but subtle note to this unique cocktail, created for us by Chef Suzanne Goin. For a nonalcoholic version, substitute sparkling water for the sparkling wine. When preparing the fennel syrup, steep it longer if you prefer a more intense fennel taste.


    Ingredients:

    For the fennel syrup:


    • 1 1/2 cups sugar
    • 1 cup water
    • 1/2 cup fennel seeds


    • 1 lb. raspberries, plus more for garnish
    • 1/2 cup fresh lemon juice
    • 1/2 cup fresh orange juice
    • Ice cubes as needed
    • Sparkling wine for serving

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    Directions:

    To make the fennel syrup, in a saucepan over medium-high heat, combine the sugar, water and fennel seeds and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and let steep for 1 to 2 hours. Strain the fennel syrup into a bowl and refrigerate until chilled. You should have about 2 cups fennel syrup. You will need 1/2 cup syrup for this recipe; refrigerate the remaining syrup for preparing other cocktails.

    In a blender, combine the 1 lb. raspberries, the lemon juice, orange juice and the 1/2 cup fennel syrup and puree until smooth. You should have about 3 1/3 cups puree.

    For each cocktail, fill a cocktail shaker with ice and add 2 oz. raspberry puree and 4 oz. sparkling wine. Shake gently, then adjust the sweetness with more fennel syrup as needed. Strain into a flute or a double old-fashioned glass and garnish with a fresh raspberry. Makes 13 cocktails.

    Recipe by Chef Suzanne Goin.

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