Sweetpea Sensation
"delicious. - November 2006"
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 cup caster sugar
- ice cube, to serve
- 1 cup vanilla vodka, chilled
- 1 1⁄2 tablespoons rose water
- 2 teaspoons grenadine
- 750 ml dry sparkling wine, chilled
- 6 fresh unsprayed sweetpea fresh edible flowers
directions
- Place 6 serving glasses in the fridge or freezer to chill.
- Place sugar and 1 cup (250ml) water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase the heat to high and boil, without stirring, for 2 minutes or until syrupy. Cool slightly, then chill.
- Place ice, vodka, rosewater and 90ml of the sugar syrup in a large jug and stir until well combined and chilled. Add grenadine and sparkling wine, top with sweetpeas and serve immediately.
- Notes & tips.
- Sugar syrup will keep in the refrigerator for up to 4 weeks.
- * Rosewater is from Middle Eastern shops and selected supermarkets. Grenadine is a pomegranate-flavoured syrup from bottle shops.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
