GLUTEN-FREE | DAIRY-FREE
Who would have thought that you could make healthier versions of cocktails? Chef Susie, aka Gourmet Glow, has been experimenting with different cocktails and is generously sharing her Red Pepper and Maple Bellini creation with those who enjoy a drink every now and again. She’s even added in an option for non-drinkers too.
Thrill guests with this red pepper and maple bellini which combines sour, sweet and bitter tastes together to produce a most unusual, yet delicious concoction. An unusual twist on the bellini, this is healthier than most, using red peppers which are low in calories and rich in vitamin A and C. That doesn’t mean you should go crazy, however! Drink in moderation, you fitties.For those of you who don’t drink, swap the Prosecco with tonic water.
- 2 1/2 red peppers (1/2 for ribbons)
- 1 lemon (juiced)
- 4tbsp maple syrup
- Scant pinch Himalayan salt
- Bottle of Prosecco or sparking wine (or a good tonic water for a virgin drink)
- 1/4 cucumber for ribbons
- If you have a gas hob, turn the burners onto high and sit the peppers in the flame. Scorch all facets until black and charred (this should take about 5mins). If you don't use gas, a blowtorch or hot grill will achieve a similar effect.
- Pop the peppers into a plastic bag, seal and leave to cool and sweat. Once cool remove the skins by rubbing, revealing soft, juicy flesh. Discard the core and seeds and blend with the maple, salt and lemon juice to taste. The mixture should taste relatively sweet as it has to complement the bitterness of the alcohol.
- Leave to cool then refrigerate until very cold.
- Spoon 2tbsp into a glass and very gently top with Prosecco (it will foam, but add the liquid little and often and it should fill without fizzing over).
- Garnish with cucumber and pepper ribbons and serve cold.
- Note: The remaining puree will keep in the fridge for 5 days.