Blood Orange Star Anise Fizz Recipes

BLOOD ORANGE & STAR ANISE FIZZ

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.

BLOOD ORANGE FIZZES

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

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.