Blackberry and Pomegranate Bell-uunis
Happy Social Media Week Y’all! (here’s some booze-related social media for your enjoyment:)
It’s September – which means the kids are heading back to school, the christmas chocolates have already hit supermarket shelves (scary!) and although we’re reluctant to say summer’s over… well, it kind of is, isn’t it? But don’t fear, it also means blackberry season is upon us. (see last week’s blackberry and halloumi recipe too!) What better way to celebrate than with blackberry and pomegranate bellinis made from wood-fired blackberries cooked in your Uuni?
The Bellini is a fab cocktail which was born in Harry’s Bar in Venice in the 1930s. These bellinis have all the class of the Harry’s Bar originals, but not the price tag.
Blackberries are everywhere, you should be able to get your hands on some for free if you keep your eyes peeled (we got ours in our local park!) And what you save on foraging for free fruit, you can put into choosing more expensive champagne or prosecco! Result!! You can make them without the pomegranate but we love the combo of red and black and the little bursts of fruity flavour.
Ingredients (makes 6 glasses)
6 tsps soft light brown sugar
1bottle of champagne or prosecco
1.Fill a roasting tin with blackberries and the pomegranate seeds
2.Sprinkle the light brown sugar on top.
3.Cook in your Uuni for approx 4 minutes, or until the berries start to burst.
4.Take them out and whizz them through a food processor, or alternatively use a fork or
masher to make them into a puree
5.Pour this mixture through a sieve and then spoon into champagne glasses.
6.Leave them in the fridge to cool and whenever you’re ready – simply top up with champagne or prosecco. Serve with a berry on the rim of the glass for extra fizzy pizazz.