21/09/2019
Hot summer days are coming to an end, but this Cam&Tan Bellini just blows my mind! Make sure you try one on one of the several still warm afternoons!
Cam&Tan Bellini
25ml camomille & tangerine sirup*
2 ice cubes for some dilution
Fill with champagne or dry sparkling wine of your choice
* Homemade camomile & tangerine sirup:
1. Get 7 Tangerines, zest them, keep the zest, remove the pith and muddle the fruit into a pulp, freeze it.
2. Bring 350ml water to a simmer in a pan, add a handful of camomille flowers (you can use tea, around 6 bags) and turn off the heat. If you used tea, take the bags out after 7 minutes, flowers you want to keep in for double the time
3. Bring to simmer again and add 600g of sugar. Stir until dissolved. Let cool.
4. Thaw the fruit pulp, add into the pan, add the zest, bring to simmer while stirring, add 300g sugar, turn off the heat, stir until dissolved, then let cool.
5. Put into an airtight container and store overnight in a fridge.
6. Strain out the fruit and zest, bottle. You can keep this in a fridge for over 4 weeks easy
Also a nice tea sweetener :)
