0.0 – 0 reviews • Orange Recipes
| Level: |
Easy |
| Total: |
10 min |
| Active: |
10 min |
| Yield: |
8 servings |
Ingredients
- 4 large navel oranges
- 8 sprigs rosemary
- 1 750-ml bottle champagne, chilled
- 2 ounces Campari
Instructions
- Use a peeler to remove eight 5-inch strips of orange peel. Make sure to remove only the orange peel, leaving behind as much white pith as possible.
- Cut each sprig of rosemary into 4-inch pieces. Remove the leaves from the bottom 1/2 inch of the rosemary sprigs, exposing the stems.
- Roll up each strip of orange peel from one end to the other, peel-side out, to resemble a rose. Pierce the exposed end of the rosemary sprig through the rolled orange peel, ensuring the rosemary holds together both ends of the orange rose.
- Divide the champagne among 8 flutes (about 4 ounces per glass). Top each with a splash of Campari (about 1/4 ounce). Drop a rosemary orange garnish into each flute.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
142 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
3 g |
| Sugar |
8 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
7 mg |
