last course
Hibiscus and
Lavender Mimosa
Subtle floral notes add flavour
and colour to this festive
mimosa imagined by Chef Chris
Gama of Clementine.
INGREDIENTS
1 cup dried hibiscus flowers
1 1/2 tsp dried lavender flowers
1 1/4 cups water
1 1/2 cups sugar
1 tiny pinch of salt
1 bottle of prosecco, very cold
METHOD
1. Combine water, sugar, salt
and hibiscus flowers in a small
pot and bring to a simmer
over medium heat. Continue
to simmer for 3 minutes, place
a lid on the pot and remove
it from the heat. Steep the
mixture for 15 minutes.
2. Remove lid and place pot
back over the heat, bring
the syrup to a boil, place the
lavender flowers in the pot,
remove from heat and steep
this mixture for 4 minutes.
3. Strain through a fine mesh
strainer and refrigerate syrup.
4. Pour 1.5 oz of hibiscus syrup
into each champagne flute. Top
up each flute slowly with about
5oz of prosecco.
60
ciao! / dec/jan / two thousand nineteen
floral bubbles