Burnt Rosemary Orange Spritz Food

BURNT ORANGES WITH ROSEMARY

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

ROSEMARY APEROL SPRITZ FOR A CROWD RECIPE BY TASTY

Steps:

• Make the rosemary simple syrup: Add the sugar, water, and rosemary to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes, until the sugar has dissolved. Remove the pot from the heat and set aside to steep for 30 minutes.
• Strain into a glass jar, discarding the rosemary. The simple syrup will keep in the refrigerator for up to 1 month.
• Make the rosemary Aperol spritz: In a large pitcher, combine the ice, Aperol, prosecco, club soda, and rosemary simple syrup. Add the orange wheels and rosemary sprigs. Pour into large wine glasses filled with ice and serve. For single drinks add 1 cup (150 g) of ice, 3 oz (90 ml) Aperol, 3 oz (90 ml) of prosecco, 1 oz (30 ml) club soda, 1 oz of rosemary simple syrup to a wine glass and stir.
• Enjoy!

APEROL SPRITZ

Steps:

• Fill a champagne flute with Aperol.
• Add Prosecco and top with a splash of soda water.
• Garnish with a lemon or orange slice and serve.

BURNT ROSEMARY ORANGE SPRITZ

Steps:

• For the Ice Ring:.
• Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
• For the Simple Syrup:.
• In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
• For the Punch:.
• Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
• Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

ROSEMARY-ORANGE SPRITZERS

Steps:

• In a pitcher, combine 3 cups orange juice, 1 sliced orange and 2 rosemary sprigs; chill 2 hours. Stir in 1 cup tonic water and serve over ice.

POMELO SPRITZ

Steps:

• Pour tequila, French liqueur, freshly squeezed pummelo juice, and freshly squeezed lemon juice, simple syrup and pinch of salt into shaker and shake with ice.
• Strain into glass and top with sparkling wine.
• Garnish with Meyer lemon zest.

CITRUS SPRITZ POPS

Steps:

• In a large measuring cup, whisk together the Aperol, Prosecco, club soda, and orange juice until well combined.
• Place 2 blood orange slices into each mold. Pour the Aperol mixture evenly into each and insert the popsicle sticks. Freeze until firm, about 6 hours or overnight. Serve the popsicles in a glass of chilled Prosecco if desired.