Recipe: Lillypilly Bellinis
20 April 2009 6 Comments
A couple of weeks ago [I promised](http://green-change.com/2009/04/07/5-things-to-cook-with-lillypillies/) to post the recipes of the lillypilly treats I made. This is the first... A real bellini is a "brunch cocktail", made by pouring some peach puree into the bottom of a champagne flute and then topping it up with sparkling Italian wine. Champagne or other sparkling wines are often used instead, although that's not the authentic recipe. This recipe is a variant using lillypillies (riberries) instead of peach puree. In keeping with that theme, I also used an Australian sparkling wine. ##Syrup Ingredients - 1 cup lillypillies (seeds removed) - 1/2 cup water - 1/2 cup sugar - (optional) 2 or 3 lemon leaves (or lemon myrtle leaves, if available) To make the lillypilly fruit syrup, poach the lillypillies in the water, stirring in the sugar until it dissolves. Drop the leaves in for a little zesty flavour. The lillypillies will go translucent when they're poached, and the sugar will dissolve (you may need a little more or less water to get a nice syrupy consistency). Allow the fruit and syrup to cool and remove the lemon leaves. This syrup will keep in the fridge for several days, so it's very handy to prepare in advance. Spoon some of the poached lillypillies and syrup into a champagne flute, then top up with a sparkling wine or soda water. I used a fairly cheap Australian sparkling wine, and it produced a very drinkable summer tipple.