Simple ginger syrup added to a glass of champagne gives this beverage a splash of elegance that is enhanced by the subtle flavor of the bit of orange zest. Light, refreshing and most certainly festive!
Sparkling Ginger Champagne
1 ½ tablespoons finely-grated peeled fresh ginger
Zest of 1 orange
1 cup sugar
1 cup apple juice or water
2 bottles Champagne or sparkling wine
Skewered cranberries for garnish (optional)
Add the sugar, ginger, orange zest and ¼ cup water to a small saucepan and bring to a boil. Simmer for 2-5 minutes. Set a fine mesh strainer over bowl and pour the mixture through the strainer into the bowl. Using the back of a spoon, press the solids lightly to extract all the syrup and discard the solids. Store the syrup in airtight container in the refrigerator for up to one week.
When ready to serve, pour approximately two tablespoons of syrup into the bottom of the glass and top with Champagne. Stir very gently, serve and enjoy responsibly. Mixture can also be made in a large pitcher for easier serving.