Recipe: Sparkling Wine with Bergamot Syrup »

from How to Eat a Peach by Diana Henry

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<i>How to Eat a Peach</i> by Diana Henry

How to Eat a Peach by Diana Henry [©Octopus Publishing Group ]

Sparkling wine bergamot syrup, <i>How to Eat a Peach</i>

 

In How to Eat a Peach, Diana Henry takes you on a culinary journey through the seasons and across the world through menus, stories and places. 

This is a great recipe for a refreshing drink for the summer months. If you can't get bergamot oranges, use blood oranges or limes. 
 

Sparkling Wine with Bergamot Syrup

Diana Henry writes:

Bergamots are not mandatory – a cocktail made with blood oranges would be just as lovely – but it’s hard to resist an unusual flavour and bergamot oranges (which give Earl Grey tea its unique scent) are like nothing else.

You might have trouble tracking them down... If you can’t get hold of any, you can use this recipe to make a lime syrup. It won’t be like a bergamot version, but you’ll still be using a winter citrus fruit and making something unusual.
 

Ingredients (makes about 1/2 litre)

  • 500 ml litre (0.9 pints ie 18 fl oz) of water
  • 10 bergamots (or see recipe introduction), scrubbed in warm, soapy water
  • 500g (1lb 2oz) granulated white sugar 
  • 1 bottle of chilled sparkling dry white wine [Ed: pr you can use Champagne]
     

Method:

Finely grate the bergamot zest, then halve and squeeze each fruit. [Ed: discard the pith].

Put the zest into a saucepan with the sugar and 500ml (18fl oz) of water.

Slowly bring to the boil, stirring to help the sugar dissolve. Reduce the heat and simmer for 5 minutes, then remove from the heat and add the juice.

Return to a simmer and cook for 2 minutes, then leave to cool [Ed: preferably overnight to allow the flavours to infuse.] 

Strain through a sieve lined with muslin or a new J-cloth, then pour through a funnel into a sterilized bottle.

To serve, put a little of the syrup into each glass – don’t use too much as the bergamot flavour is strong – and top up with the sparkling wine. [Ed: keep the remaining syrup in the fridge]. 


 

This recipe from How To Eat a Peach by Diana Henry is reproduced here with the kind permission of the publisher.

Read our review of How To Eat a Peach »

See the press release here » 

How to Eat a Peach by Diana Henry is published by Octopus Publishing (Great Britain, Apr 2018; Hb; 256pp; RRP A$39.99) and distributed in Australia by Hatchette. It is available at good bookshops and can be purchased online via booko.com.au »

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December 18th, 2018
 
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