Winter bud

Christmas is getting closer and closer, so today we’ll conclude dinner with Winter bud: a aperitif cocktail with prosecco, lychee cream and a drop of rose essence.

bocciolo inverno rosa lichtisWe kinda love lychees, do you? There must be someone else always ordering the fruit salad in Chinese restaurants! 😀
In Winter bud the bitterness of prosecco wine is tempered by the sweetness of the fruits and the scent of roses, making the cocktail delicate and pleasant to enjoy while you’re waiting for tune mousse cannoli to cool down.
Also this cocktails contains the theme for Christmas dinner… But only after you have mixed it 😉 . Gingerbreads are still up for grabs, do not miss them! You’ll have until midnight to guess 🙂 .


If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Stampa

Winter bud

Cuisine Egg free, Gluten free, Lactose free, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Difficulty Easy

Ingredients

  • 30 lychees
  • prosecco wine
  • rose essence

Instructions

  1. First, peel the lychees and puree the pulp in a blender.
  2. Filter it with a wide-meshed strainer.
  3. Put the fruits on the stove to thicken, adding a drop of rose essence. After that, let it cool.
  4. Pour your compost in the glasses, do not overdo it with the amount.
  5. Finally, top up with Prosecco, but be careful not to mix the two compounds. For this operation, you can use a soup spoon, placing it on an inner side of the glass and gently pouring the wine. This way you will get a cocktail in two layers, to be mixed only at the time of consumption 🙂 .

 

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