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Spumante Secco with Borage

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Preparation Time: 15 minutes
Cooking time: 0 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 2617 times
Ingredients:
 150 gm(s) caster sugar
 250 ml(s) water
 10-15 fresh borage leaves, washed
  juice of 2 lemons
 1 bottle Spumante Secco or Prosecco, fridge cold
  at least 12-16 borage flowers
Summer aperitif from the River Cafe Cookbook Two.
Cooking Steps:
Using a small thick-bottomed saucepan, dissolve the sugar in the water, heating gently to make a syrup. When the syrup is hot, add the borage leaves. Stir and allow the borage to just wilt in the syrup. Remove from the heat, and cool. Strain the syrup, then add the lemon juice.

Put the syrup in a jug or cocktail shaker, add the wine (two-thirds wine to one-third syrup) and stir. Pour into champagne glasses, adding a few borage flowers to each glass.

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