Gingerbread syrup
This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream
Gingerbread Bellini
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Makes 4
Skip to ingredients
- juice 1 lemon
- 1 tbsp ginger cordial(we used Belvoir)
- 50ml hazelnut liqueur(we used Frangelico)
- 350ml prosecco
- 25g roll-out icingor marzipan
- 4 mini gingerbreadmen
Nutrition: per glass
- kcal315
- fat8g
- saturates4g
- carbs38g
- sugars27g
- fibre1g
- protein3g
- salt0.6g
Method
step 1
Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.
step 2
Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.
