Blood Orange Star Anise Fizz Recipes

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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

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

BLOOD ORANGE FIZZES



Blood Orange Fizzes image

Provided by Food Network Kitchen

Categories     beverage

Time 15m

Yield 8 servings

Number Of Ingredients 0

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 COMPOTE WITH STAR ANISE



Blood Orange Compote With Star Anise image

From San Francisco Chronicle & SFGate.com. "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping."

Provided by Trnquilit

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 5

8 blood oranges
1 cup water
1 cup sugar
3 pieces star anise
1/4 cup creme de cassis (optional)

Steps:

  • Set aside the zest from 6 oranges.
  • Peel & remove the white pith from all oranges; remove the seeds & cut the oranges into generous 1/4" thick slices. Arrange them in layers in a shallow serving bowl.
  • In a heavy-bottomed saucepan over medium heat, combine the water & sugar; heat & stir often until the sugar dissolves, about 5 minute Add zest of about 5 1/2 oranges (reserving the remaining for garnish) & star anise; reduce the heat to low & simmer, uncovered, until thick syrup has formed & the flavors have blended, about 1 hours (If not using creme de cassis, cook syrum about 45 min until thin).
  • Remove the pan from the heat & discard the zest; stir in the creme de cassis. Pour the hot syrup over the oranges; cover & let stand at room temperature at least 1 hr & up to 12. If serving later, cover & refrigerate.
  • To serve, julienne the remaining zest & sprinkl it over the top of the oranges.

Nutrition Facts : Calories 158.3, Fat 0.2, Sodium 0.6, Carbohydrate 40.4, Fiber 3.1, Sugar 37.2, Protein 1.2

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