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4 quarts seedless red grapes
1 vanilla bean
1 cinnamon stick
1 teaspoon star anise
1 orange, peeled and juiced
1 lemon, peeled and juiced
1 lime, peeled and juiced
1 cup spring water
2 cups cranberry juice
1 cup champagne
Simple syrup (equal ratio sugar to water), to taste
Pomegranate seeds, to garnish
In a large pot place the grapes, vanilla bean, and bouquet garni made from the cinnamon, anise, and zests. Add the citrus juices, spring water, and cranberry juice, and bring to a boil. Simmer 10 minutes. Remove bouquet garni and puree. Strain through a china cap then a chinoise. Add the champagne then season with simple syrup to taste. Chill. Sprinkle bowls with pomegranate seeds and pour soup over.
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