
Orange blossom Bellinis
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
A citrus burst in a cocktail glass. Your guests will love these delicate tipples with prosecco or champagne fizz
Showing items 1 to 3 of 6
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Orange olive oil cake
New!Sticky glazed orange, paprika & chilli cod. This is a premium piece of content available to registered users.
New!Orange & almond cake with mascarpone chantilly. This is a premium piece of content available to registered users.
Lemon curd & orange cake
App onlySticky orange tofu with veg-fried noodles. This is a premium piece of content available to registered users.
Slow cooker cinnamon & orange beef
Orange olive oil cake
New!Sticky glazed orange, paprika & chilli cod. This is a premium piece of content available to registered users.
New!Orange & almond cake with mascarpone chantilly. This is a premium piece of content available to registered users.
Lemon curd & orange cake
App onlySticky orange tofu with veg-fried noodles. This is a premium piece of content available to registered users.
Slow cooker cinnamon & orange beef
Showing items 1 to 3 of 3
Moroccan roast chicken with apricots
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Couscous with courgette, fried onions & herbs
Jazz up this versatile grain with coriander, dill and mint, plus lots of grated greens, storecupboard chickpeas and rocket
Roasted squash salad with creamy homemade labneh
Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad
- 175ml chilled blood orange juice
- 1 tbsp orange blossom water
- chilled champagne or prosecco
- salted almonds and olivesto serve (optional)
Nutrition: per serving
- kcal106
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein1g
- salt0glow
Method
step 1
Mix together orange juice and orange blossom water, then divide between 6 cocktail glasses. Top up with champagne or prosecco and serve with nibbles like olives and salted almonds.
Recipe from Good Food magazine, June 2013
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