Makes approximately 500 ml | 17 fluid oz
I’m sorry, honestly I really am but I need to confess that I don’t like Prosecco. This recipe came about because I felt guilty throwing away opened bottle that someone had kindly given me. This syrup keeps indefinitely in the fridge and is delicious poured over berries for a guilt free dessert.
Ingredients
- 700 ml | 24 ½ fluid oz Prosecco
- Zest of one orange
- One star anise
- 350 grams | 12 oz white sugar
Method
Bring the Prosecco, orange zest, and star anise to a rolling boil. Boil the prosecco until it has reduced by half to 350 ml. Add the sugar and bring the prosecco and sugar mixture back to a fast boil for 2 to 3 minutes, then remove* the star anise and set it aside to cool. Once it’s cooled strain into a screw up bottle and use as you like. I like this drizzled over fresh berries.
*Be very careful not to burn yourself when you remove the star anise, the syrup will be very hot at this stage.
Prosecco syrup always sounds so impressive but in truth it’s ridiculously easy. You don’t need to open a new bottle of Prosecco to make this. Every time you open a bottle and have a little leftover pop it into a freezer proof bag and freeze it until you have 700 ml | 24 ½ fluid oz. This recipe is just as good made with frozen Prosecco.