Tangerines in cold champagne

Tangerines in cold champagne

1.5–2 kg of dense small tangerines
1 bottle of semi-dry sparkling wine
800 ml of orange juice (can be packaged)
200 ml fresh lemon juice
200 g brown sugar
100 ml of orange liquor or rum
7-8 stars anise star
10-12 boxes of cardamom
ice cream and mint for serving

Step 1
Start cooking approximately 24–36 hours before serving. Thoroughly peel the tangerines, removing all the smallest residues of white film and fibers from the surface. Dissolve sugar in orange juice.
Step 2
Crush the cardamom boxes lightly. Fold the cardamom and star anise in a wide saucepan, pour sparkling wine, lemon and orange juice with sugar. Tightly lay whole tangerines.
Step 3
Put the stewpan on a small fire, bring to a boil, reduce heat to a minimum and cook without closing for 30 minutes.

Turn off the heat, pour tangerines with liquor or rum. Cool the tangerines in syrup completely and place in a cold place for 12-24 hours.
Step 4
Then drain the syrup from the tangerines, strain and boil it in half. Pour the tangerines with hot syrup, cool completely and cool for at least another 12 hours. Serve the tangerines, if desired, sorted into slices, with ice cream, syrup and mint.

Tangerines in cold champagne
Tangerines in cold champagne

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