- Alton Brown born (1962)
- 1 Cup sugar
- 1/4 Ounce pectin
- 2 lemon zest strips
- 1/2 bottle of prosecco or champagne
The recipe comes from Chef John Eisenhart of Pazzo Ristorante in Portland, Ore.
Mix sugar and pectin. In a pot, combine all ingredients. On low flame, slowly bring pot to a boil and stir frequently. Simmer for 5 minutes. Set aside.
When the prosecco is warm (not hot, not cold) place in a CO2 canister with a new cartridge. At this point, get a container that holds ice water and a wide bottomed pan to fit inside. Slowly release the CO2 pressure into the cold pan. This will "arrest" the bubbles into the gel. Refrigerate.
If you do not have a CO2 canister, refrigerate when the preserves have cooled to room temperature.