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Published on Wednesday, May 14, 2008
By LA Daily News Staff Writer
All recipes shared by caterer Peggy Dark, from "Fabulous Parties: Food and Flowers for Elegant Entertaining."
BLOOD ORANGE PROSECCO
1 1/2 cups blood orange juice, strained and chilled
1 (750-ml) bottle Prosecco or sparkling wine, well chilled
8 thin slices blood orange, to garnish (optional)
Pour 3 tablespoons blood orange juice into a chilled Champagne flute. Slowly pour in chilled Prosecco. Garnish each glass with a slice of blood orange, if using. Serve immediately. Makes 8 drinks
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