These two ingredients are rather for the winter so before the spring comes celebrate them with some Prosecco!
What you need
1 large fennel bulb
5 blood oranges
Squeeze juice from blood oranges.
Strain pulp from juice and pour juice into small pot.
Thinly slice fennel.
Place sliced fennel into pot with juice.
Bring combination to a boil.
Turn off heat and cover.
Let infuse for at least one hour or until cooled.
Strain out fennel from juice and place ingredients into fridge to chill.
Place a small amount of fennel into champagne flutes
Pour in 2 oz of blood orange juice.
Finish with Prosecco
By Guest Blogger Jasmine Hibbitt