RECIPE: HOW TO DO ORANGE AND ROSEMARY SGROPPINO

Take your cocktail-making skills to the next level with this fresh and herbal gin-based cocktail, served with citrusy sorbet and a dash of Prosecco for a bubbly hit.

RECIPE HOW TO DO ORANGE AND ROSEMARY SGROPPINO

Dificulty: Easy
Portion: Serves 1 (makes enough sorbet for 6-8 cocktails)
Time: Hands-on time 20 min, plus chilling and freezing

Ingredients

70g caster sugar
480ml fresh orange juice
4-6 fresh rosemary sprigs
4 tbsp Gin Mare gin
1 scoop orange and rosemary sorbet
2 tbsp Gin Mare gin
75-100ml prosecco
1 fresh rosemary sprig
Ice cream machine

Step by step preparation

To make the sorbet, put the sugar and 2 tbsp water in a small saucepan and heat slowly over a low heat until the sugar has dissolved.
Once the sugar has dissolved, pour in the orange juice and add the rosemary sprigs. Bring the mixture to a simmer and bubble very gently for 10 minutes. Remove from the heat, pour in the 4 tbsp Gin Mare gin, cool completely, then chill for 1 hour.
Remove the rosemary sprigs, then pour the mixture into an ice cream machine. Churn to a sorbet according to manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-proof container and freeze for 4-6 hours, whisking with a fork every 45 minutes to break up the ice crystals.
To make the cocktail, put a scoop of sorbet in a glass, pour over the 2 tbsp Gin Mare, top up with the prosecco and garnish with a rosemary sprig.

RECIPE: HOW TO DO ORANGE AND ROSEMARY SGROPPINO

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