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Snow white negroni

  • Timer Prep 10 min
    Cook 120 min
  • Chart 55.0 cal/
  • Chef hat Easy


Peel and reserve the peel from one the clementines.


  1. 1 To make the clementine syrup, put 300ml water in a saucepan with the sugar, rosemary and clementine peel, and bring to the boil over a medium heat.
  2. 2 Boil for 3 mins, or until the sugar has dissolved.
  3. 3 Remove from the heat and leave to infuse for at least 30 mins.
  4. 4 Meanwhile, heat the oven to 110°C/90°C fan/gas ¼, and line a baking tray with greaseproof paper.
  5. 5 Slice the unpeeled clementine into thin rounds and blot between sheets of kitchen paper.
  6. 6 Put the slices on a wire rack, on the baking tray, and bake for 2 hours, turning occasionally to prevent sticking.
  7. 7 Leave to cool.
  8. 8 Mix the vermouth, vodka and gin, and pour over ice into 2 glasses.
  9. 9 Add a dash of the cooled syrup, stir, and garnish with a dried clementine slice.