Blood Orange Fizzes Recipes

BLOOD ORANGE TRIFLES

Blood Orange Trifles image

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 blood oranges
2/3 cup sugar
3 tablespoons orange-flavored liqueur
3 large egg yolks
1 teaspoon lemon juice
1/2 cup cold heavy cream
14 crisp ladyfingers, broken in half
Chopped pistachios, for topping

Steps:

Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.

BLOOD ORANGE FIZZES

Blood Orange Fizzes image

Provided by Food Network Kitchen

Categories beverage

Time 15m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Make simple syrup: Bring 1/2 cup each sugar and water to a simmer in a small saucepan, stirring, until dissolved; let cool completely. Combine 1/2 cup blood orange juice and 3 ounces each simple syrup and gin in a liquid measuring cup. Refrigerate until ready to serve. Divide the juice mixture among 8 flutes and top with chilled champagne or sparkling white wine.

BLOOD ORANGE & STAR ANISE FIZZ

Blood orange & star anise fizz image

The perfect zesty tipple for a spring celebration. Who could resist a blend of sharp blood orange, star anise and Grand Marnier, topped with bubbles?

Provided by Jikoni

Categories Cocktails, Drink

Time 1h

Number Of Ingredients 5

Ingredients

4 blood oranges , quartered
120ml Grand Marnier
1 star anise
4 tsp tequila
prosecco or champagne, to top up

Steps:

Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish. Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.
Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein

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