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MAKES 4 “Marta’s house spritz is made with a white ver­mouth, and is light, vi­brant and fresh. We use Bordiga Bianco, but there are lots of op­tions avail­able,” says Flavio.

1/ 2 cup (125ml) Bordiga Bianco (white ver­mouth – sub­sti­tute other white ver­mouth) 4 basil sprigs Crushed ice 1 cup (250ml) pros­ecco 11/ cup (330ml) soda wa­ter


1/ 2 cup (110g) caster sugar

For the sugar syrup, com­bine sugar and 1/2 cup (125ml) wa­ter in a small saucepan over high heat. Cook, stir­ring, un­til sugar is dis­solved. Bring to the boil, re­move from heat and stand to cool (syrup can be stored, cov­ered and chilled, for up to 3 months).

Di­vide Bordiga Bianco among 4 tall serv­ing glasses and add 1 tsp cooled sugar syrup to each glass.

Clap the basil be­tween the palms of your hands to re­lease the essence and add to glasses. Add ice, pros­ecco and soda wa­ter, and serve.

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