Recipe courtesy of David Burtka
From:
Food Network Magazine
Champari Gold
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 142
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 7
- Total: 10 min
- Active: 10 min
Ingredients
4 large navel oranges
8 sprigs rosemary
1 750-ml bottle champagne, chilled
2 ounces Campari
Directions
- 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.