Fruitful Sparkling Cocktails
Fruitful non-alcoholic sparkling cocktails by Spoonsparrow: effervescent delights for a fresh start to the new year.
Ingredients
- 125 g physalis
- 2 stalks mint (small stalks)
- 2 pickled hibiscus flowers (jar)
- 2 tsp hibiscus syrup
- 750 ml dry non-alcoholic sparkling wine (well chilled)
Instructions
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1.
Set aside 2 Physalis. Remove the paper-like husks from the rest, rinse them in a sieve and drain well.
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2.
Transfer to a tall vessel and blend finely with an immersion blender.
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3.
Wash mint and shake dry. Spoon the Physalis puree into two glasses of sparkling wine.
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4.
Carefully remove hibiscus flowers from the jar and place them on the two glasses. Add 1 tsp of syrup to each glass.
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5.
Fill both glasses with sparkling wine, topping off the Physalis puree. Slightly open the husks of the remaining Physalis. Garnish each glass with one whole Physalis and a mint stalk.
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6.
Top the hibiscus flowers with ice-cold sparkling wine and serve immediately. The hibiscus flower unfurls in the first few minutes, creating delightful "Ahs" and "Ohs".
