LEOPARD’S LEAP CHARDONNAY SKINNY BELLINI
- 09 December 2016
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LEOPARD’S LEAP CHARDONNAY SKINNY BELLINI
LEOPARD’S LEAP CHARDONNAY SKINNY BELLINI
The New Year is here and whether you have definite resolutions or not, most of us need to be more conscious about what we consume after the indulgence of the festive season!
Try this handy All4Women guide sharing the calorie count of some favourite summer drinks. And while the guide calls Champagne and MCC “a dieter’s dream”, Chardonnay is the winner when it comes to low-cal! “In comparison to its white wine counterparts, Chardonnay has significantly fewer calories. How does 84 calories per glass sound to you? With an average of 3.18 grams of carbohydrates in each glass, this sounds like a good fit to accompany you whilst you watch the sun dip over the ocean on a warm evening.”
So, if you are still on holiday and enjoying a summer vacation in the Southern Hemisphere, try our weight-conscious Chardonnay-based Skinny Bellini wine cocktail!
Ingredients
500 g peaches, sliced and peeled
125 ml ginger syrup
375 ml Leopard’s Leap Chardonnay
375 ml soda water
60 ml peach Schnapps
4 peach slices (optional)
Method
Line a baking pan with parchment paper and set aside. In a large bowl, toss the 500 g peaches with 60 ml of the ginger syrup to coat. Pour peach mixture onto prepared pan. Freeze peaches for at least 45 minutes.
In a blender, combine frozen peaches, the remaining 65 ml ginger syrup, the Leopard’s Leap Chardonnay, and peach Schnapps. Cover and blend until smooth. Pour mixture into chilled champagne glasses. If desired, garnish with peach slices.
Ginger syrup
Ingredients
375 ml water
250 ml sugar (or sweetener)
60 ml coarsely chopped, unpeeled fresh ginger
2 tablespoons freshly squeezed lemon juice
½ teaspoon whole black peppercorns
Method
In a small saucepan, combine the water, sugar, chopped ginger, freshly squeezed lemon juice and black peppercorns. Bring to the boil. Reduce heat and let simmer uncovered until sugar dissolves, stirring frequently. Remove from heat and let cool. Strain syrup through a fine-mesh sieve and discard solids. Transfer syrup to a jar with a tight-fitting lid. Store in refrigerator for up to 2 weeks.
The New Year is here and whether you have definite resolutions or not, most of us need to be more conscious about what we consume after the indulgence of the festive season!
Try this handy All4Women guide sharing the calorie count of some favourite summer drinks. And while the guide calls Champagne and MCC “a dieter’s dream”, Chardonnay is the winner when it comes to low-cal! “In comparison to its white wine counterparts, Chardonnay has significantly fewer calories. How does 84 calories per glass sound to you? With an average of 3.18 grams of carbohydrates in each glass, this sounds like a good fit to accompany you whilst you watch the sun dip over the ocean on a warm evening.”
So, if you are still on holiday and enjoying a summer vacation in the Southern Hemisphere, try our weight-conscious Chardonnay-based Skinny Bellini wine cocktail!
Ingredients
500 g peaches, sliced and peeled
125 ml ginger syrup
375 ml Leopard’s Leap Chardonnay
375 ml soda water
60 ml peach Schnapps
4 peach slices (optional)
Method
Line a baking pan with parchment paper and set aside. In a large bowl, toss the 500 g peaches with 60 ml of the ginger syrup to coat. Pour peach mixture onto prepared pan. Freeze peaches for at least 45 minutes.
In a blender, combine frozen peaches, the remaining 65 ml ginger syrup, the Leopard’s Leap Chardonnay, and peach Schnapps. Cover and blend until smooth. Pour mixture into chilled champagne glasses. If desired, garnish with peach slices.
Ginger syrup
Ingredients
375 ml water
250 ml sugar (or sweetener)
60 ml coarsely chopped, unpeeled fresh ginger
2 tablespoons freshly squeezed lemon juice
½ teaspoon whole black peppercorns
Method
In a small saucepan, combine the water, sugar, chopped ginger, freshly squeezed lemon juice and black peppercorns. Bring to the boil. Reduce heat and let simmer uncovered until sugar dissolves, stirring frequently. Remove from heat and let cool. Strain syrup through a fine-mesh sieve and discard solids. Transfer syrup to a jar with a tight-fitting lid. Store in refrigerator for up to 2 weeks.
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