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Blood Orange Aperol Punch

Exactly what you need when the temperatures are icy

Blood Orange Aperol Punch
  • 100 ml Aperol
  • 360 ml blood orange juice
  • 40 g Pro Espuma
  • 20 g Basic Textur

Ingredients

  • 100 ml Aperol
  • 360 ml blood orange juice
  • 40 g Pro Espuma
  • 20 g Basic Textur
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Preparation

Boil 3 tbsp. of blood orange juice with the agar-agar (available in health food stores) for 2 minutes. Add the remaining ingredients. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion

Boil up the juice of one orange with 2 tbsp. water, 1 tbsp. brown sugar and mulled wine spices. Add 100 ml red wine and 50 ml Aperol liqueur and heat.

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