Marmalade Prosecco Cocktail Recipe
From Sarah Randell, judge at The Marmalade Festival and Food Director, Sainsbury’s Magazine
This is the most delicious winter recipe from one of my favourite local eateries in London – The Rookery in Clapham. It perks up any grey February day. The team at The Rookery made a Margaret Costa marmalade recipe this year from her Four Seasons Cookery Book (Grub Street) which uses a combination of Seville oranges and blood oranges, I’m going to give it a go too, the blood oranges add a special something.
For the Marmalade Prosecco Cocktail….
Take a few good tablespoons of marmalade and blitz in a food processor or blender. Scoop a teaspoon or two into champagne flutes and pour over some chilled Prosecco. Give it a little stir, it won’t all dissolve; don’t worry, this adds to the look and taste of the drink. Zest some long strips of orange peel into the glass for that authentic marmalade look. – ENJOY