EAT AND DRINK WITH US

Here at Galvanina we’re always looking for new and exciting ways to serve our unique blend of the finest organic handpicked fruit and the purest natural spring water. Full of Italian flavour, our cocktail, mocktail and culinary ideas are here to help you excite and impress your friends and family all year round. “Alla salute!” from all the family in Rimini.

 

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Fresh idea of the month

SICILIAN CLEMENTINE BELLINI

A simple and stunning take on a classic Bellini.  Sparkling Sicilian Clementine Galvanina adds a vibrant zesty twist to beautifully chilled Prosecco.  Bellissimo!

Ingredients

(For one glass)
30ml Sicilian Clementine Galvanina
Prosecco to fill the glass
Candied clementine zest to decorate

Method

First make the candied zest, by placing the coarse zest of 1 clementine and 100ml of Sicilian Clementine Galvanina in a small pan and simmer gently for about 20 minutes. Strain, then lay the zest on baking parchment to dry.

Pour the Sicilian Clementine Galvanina into a champagne glass, top up with Prosecco and sprinkle on a few strands of candied clementine zest.

LIMONE FRESCO

With Spring in the air, it’s time to shake off the winter chill and celebrate with a bright, fresh and zingy cocktail that spells Mediterranean sunshine with every sip. Easy to make, this authentic Italian spritz is the perfect serve for garden parties and barbecues.

Ingredients

(For one glass)
30ml Limoncello
30ml Pinot Grigio
60ml Sicilian Lemon Galvanina, chilled
Garnish: a few mint leaves or a fresh rosemary sprig

Method

Add the Limoncello and Pinot Grigio to an ice-filled rocks glass then top with Sicilian Lemon Galvanina, stir gently and garnish.

Created by our friends The Cocktail Lovers

SICILIAN RUBY ORANGE AND LEMON MOCKTAIL

This is a delicious, non-alcoholic citrus blend. Serve in an ice cold Galvanina bottle with a stem of fresh mint and a straw for pure Sicilian refreshment.

Ingredients

(For one drink)
150ml Sicilian Ruby Orange Galvanina, chilled
50ml Sicilian Lemon Galvanina, chilled
A few mint leaves, and a stem of mint to garnish

Method

Put all the ingredients in a jug with some ice cubes and gently mix, then use a funnel to pour it into an ice cold Galvanina bottle, garnish with mint leaves and a straw.

NEGRONI ROSSI

Introducing our Negroni-style aperitivo – an elegant explosion of Italian flavour and spirit.

Ingredients

(For one glass)
20ml Aperol
20ml Martini Rosso
20ml Gin Mare
45ml Sicilian Ruby Orange Galvanina
Garnish: an orange wedge and a fresh thyme sprig

Method

Pour the Aperol, Martini Rosso and Gin Mare into an ice-filled rocks glass and stir. Top with Sicilian Ruby Orange Galvanina and garnish.

Created by our friends The Cocktail Lovers

MINI SICILIAN CLEMENTINE CAKES

These zesty little cakes are bursting with the flavours of Italy, transforming a humble sponge into something quite beautiful! So simple to make and so nice to eat, you might need to double the ingredients to keep up with demand.

Ingredients

(Makes 12 cakes)
For the cake:
50ml Sicilian Clementine Galvanina
200g butter, softened
200g self-raising flour
175g caster sugar
Zest of 1 clementine, finely grated
3 eggs

For the filling:
30ml Sicilian Clementine Galvanina
50g butter, softened
225g icing sugar
Zest of ½ clementine

For the drizzle:
50ml Sicilian Clementine Galvanina
150ml icing sugar
Zest of 1 clementine

Method

Preheat oven to 180°C/gas 4 and grease the cake tins. Mix all the cake ingredients until smooth. Divide the mixture between the tins and smooth the tops. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Allow them to cool for a few minutes before turning out onto a rack.

For the buttercream, beat together the butter, 30ml Sicilian Clementine Galvanina and zest, then add the icing sugar and mix until smooth. Cut each cooled cake in half, add buttercream and sandwich back together. Mix the remaining 50ml of Sicilian Clementine Galvanina, zest and icing sugar into a smooth drizzle and spoon over the cakes. Top with extra clementine zest.





SICILIAN RUBY ORANGE HORIZON

Ruby red and pleasingly bittersweet, this is a spirited Italian aperitivo bursting with fresh citrus notes.

Ingredients

(For one glass)
30ml Aperol
30ml Vodka
10ml peach schnapps
60ml Sicilian Ruby Orange Galvanina, chilled

Method

Put all the ingredients in a cocktail shaker or a screw-top jar with ice cubes, shake well and then strain the drink into a champagne slipper and garnish with a twist of orange peel.

COUSCOUS SALAD WITH SICILIAN LEMON DRESSING

This fresh herby salad packs a little chilli punch and is lifted by the Sicilian citrus dressing.  Re-use your beautifully embossed Galvanina bottle as a unique dressing decanter.

Ingredients

(Serves 4)
250g giant couscous or fregola
200g broccoli, broken into small florets and blanched
Small bunch of parsley, roughly chopped
3 spring onions, trimmed and sliced
Small bunch of coriander, stems removed, roughly chopped
12-15 mint leaves, chopped
1 red chilli, seeded and chopped

Dressing:
50ml Sicilian Lemon Galvanina
½ tsp Dijon mustard
¼ tsp sea salt
4 tbsp extra virgin olive oil
½ red chilli, seeded and finely chopped

Method

Cook the couscous or fregola according to instructions, drain and cool.

Add the other salad ingredients and mix well, then chill while making dressing and until ready to serve.

Place dressing ingredients in a cleaned empty Galvanina bottle, put lid on securely and shake vigorously to mix.

Drizzle over salad, toss and serve.

SICILIAN LEMONADE WITH FRESH STRAWBERRIES

Sweet strawberries and tangy Sicilian lemons make perfect partners in this frothy summer fizz.

Ingredients

(For one glass)
200ml Sicilian Lemon Galvanina
4 strawberries plus one to garnish

Method

Place the Sicilian Lemon Galvanina and strawberries into a blender with 2 ice cubes, blend till smooth.

Pour into a chilled glass, and garnish with a strawberry slice or two.

FROZEN SICILIAN LEMON MARGARITA

Shake up this frozen Sicilian Lemon Margarita. It packs a super-zesty punch!

Ingredients

(For one glass)
60ml Tequila
30ml Triple sec
30ml Sicilian Lemon Galvanina
Large spoon of crushed ice

Method

Place all the ingredients in a cocktail shaker or a screw-top jar, secure lid, shake to mix and pour into a tumbler. Garnish with a twist of lime peel.

FROZEN SICILIAN CLEMENTINE MOCKTAIL

Mix up this mocktail when you need a non-alcoholic treat. It is a sublime combination of Sicilian Clementine, fresh strawberries and a spicy burst of ginger ale.

Ingredients

(For one glass)
6 frozen strawberries
150ml Sicilian Clementine Galvanina
200ml ginger ale

Method

Blend the ingredients together, fill a tall glass with ice and then pour in the drink. Top with a few slices of fresh strawberry.

HAM WITH RUBY ORANGE GALVANINA

A succulent and juicy recipe that infuses a salty smoked ham with the beautiful Italian flavours of our 100% organic Sicilian ruby oranges. It’s delicious hot or cold – we love it in an open sandwich, with parmesan, rocket and finely sliced red onions.

Ingredients

(Serves four)
1kg smoked gammon joint
1 onion, peeled and cut into quarters
1 litre Sicilian Ruby Orange Galvanina
1 tbsp runny honey
1 tsp English mustard powder
1 tbsp Demerara sugar

Method

Place the gammon on its side in a large cooking pot, lay the onion around it and submerge in Sicilian Ruby Orange Galvanina. Bring to the boil, cover and continue cooking at this heat for 1 hour or, for best results, turn the hob right down and slow cook for 3 hours.

Pre-heat the oven to 240°C /gas 9. Remove the ham, cut off the outer rind and score the remaining fat with a knife. Mix the honey and mustard together and spread over the fat, sprinkle with sugar and place on a baking tray. Bake for 10 minutes until the glaze browns and caramelises. Leave to stand for 5 minutes before carving.