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Spiced festive spritz

Spiced festive spritz

This delicious spritz from Yotam Ottolenghi's Christmas Menu is a brilliant way to start the holidays. It’s all about taking those familiar festive spices – cinnamon, star anise and cardamom – and pairing them with the brightness of pomegranate and orange, then letting it all mingle. The result is refreshingly light yet deeply aromatic. 

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  • Makes8
  • CourseDrink
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • PlusCooling

Ingredients

  • 750ml Prosecco
  • 250ml sparkling water

Spiced pomegranate syrup

  • 2 cinnamon sticks
  • 1 large orange (scrubbed), pared zest, plus extra peel for decorating
  • 12 whole cloves
  • 15 whole star anise
  • 15 cardamom pods, bashed open using a pestle and mortar
  • 150ml pomegranate juice
  • 150g caster sugar

Method

  1. For the syrup, put all the ingredients in a small saucepan over a high heat and bring to the boil. Allow to simmer for 1-2 minutes, then take off the heat and set aside to cool. Once cool, pour into a sterilised jar and chill for up to 2 weeks.

  2. For the spritz, fill 8 white wine glasses ¾ full with ice, then divide the Prosecco among them, followed by some sparkling water and 25ml syrup per glass. Drop in a whole spice from the syrup and a twist of fresh orange peel to decorate.

Cook’s tip

You can make the syrup up to 2 weeks before and store it in the fridge. Pair with your favourite bubbles or wine, stir into hot chocolate or drizzle over ice cream. 

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