Prep Time: 25 Minutes
Cooking Time: 0
November/December 2022 Dig In the Big Y Magazine
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse all fresh produce.
3. In a small saucepan over medium-high heat, combine blood orange slices, sugar and water; bring to a boil. Reduce to a simmer and let cook for 16 minutes or until orange slices are soft.
4. Strain mixture to remove the orange slices. Place mixture in a bowl and let cool to room temperature. Making sure it cools down enough is essential to keeping the ombré effect. Note: Orange syrup mixture can be made up to 1 week in advance and stored in the refrigerator.
5. To assemble, place golden sugar in a small bowl, big enough to fit rim of champagne flute.
6. Take an orange slice and run it around the rim of each champagne flute. Place champagne flute, upside down, in sugar and twist to cover rim with sugar.
7. Place 4 tablespoons orange syrup into the bottom of each champagne flute; slowly top with champagne. Garnish with a sprig of rosemary.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!