It goes without saying that winter’s citrus makes us want to celebrate. Yes, it’s the sunshine in a season otherwise filled with vegetables grown underground, citrus is also worthy of our praise because it’s incredibly versatile.
Citrus in all its forms brings much to the party: Quarters are muddled, peels are zested, oils are extracted, and wedges are squeezed over the top. But it’s the juice, fresh, sour, pungent, refreshing juice that brings the most to cocktails. With the addition of passionfruit, also in season, this cocktail will be a winning festive fizz!
Citrus fruit that is to be juiced should be plump, on the soft side, and heavy for its size, with the thinnest and smoothest skin possible, which is an indication of more juice-producing contents. And a thin, supple skin just makes it easier to squeeze. The skin colour of juice fruit doesn’t matter much; nor do a few blemishes.
I made a sugar syrup to add a little sweetness to this cocktail. Just blend equal qualities of sugar and water in a saucepan and heat until dissolved. i.e. 100g caster sugar and 100mls water.
For an alcohol-free version just substitute the vodka and prosecco with sparkling water. If you’re making several glasses you may want to buy ready-made passionfruit juice, just add the pulp of one passionfruit for the decorative effect. Just be aware that it may have been sweetened so no need for the sugar syrup to be added.
Christmas Citrus Fizz
- 40 mls Vodka
- 30 mls Freshly Squeezed Lemon Juice
- 20 mls Passionfruit pulp
- 40 mls Clementine Juice
- 20 mls Sugar Syrup
- a few Ice cubes
- 10 mls Prosecco
- Measure all of the above into a jug, add a few cubes of ice and swirl. Pour into a beautiful glass and enjoy.
- * If you're making several glasses you can buy passionfruit juice ready made, just add the pulp of one passionfruit for the decorative effect