Four ways to bring fizz to the sweet season

No matter how you celebrate the first month of Autumn, there’s no doubt that Easter throws a sweet time into the mix. And as the kids opt for chocolate bunnies, there are some great ways for the adults to keep the sweet tooth happy. We're pairing Solara with some treats (or using it as part of the recipe!) this extra long weekend.

Here’s how:

1. Sparkling Pancakes
Time for a long brunch? Then it’s time to flip some pancakes.
We’ve taken inspiration from this Leftover Champagne Pancakes recipe. But of course, we’d suggest substituting champagne with Solara Chardonnay Pinot Noir.

Add your favourite fruit and toppings once you’re ready to serve for fluffy pancakes with a little extra something. PS - This mimosa pancakes recipe has a spiked syrup, if you’re game. 

2. Sgroppino
Half-cocktail, half-dessert - the sweet and sparkly combination of sorbet and prosecco is the perfect way to get into long weekend mode. Here’s what you need per serve:

- 1 cold glass of Solara Prosecco 
- 2 tablespoons of chilled vodka (optional)
- ⅓ cup of frozen lemon sorbet
- ¼ teaspoon of chopped mint

Add prosecco, vodka, and chopped mint, before adding sorbet at the end. Pro tip: Add sorbet with care… unless you want fizz everywhere!

3. Lemon Prosecco Cupcakes with Prosecco Buttercream
There’s nothing like a good cupcake - especially when you add prosecco to the cake and the icing.

Perfect for your long weekend gathering, these zingy and sweet treats are a modern feat of art and science. (Seriously - check out the Mint and Mallow recipe where they explain the bubbly phenomenon).

Grab a bottle of Solara Prosecco for this one.

4. Cheese board (feat. quince paste)
There’s a reason why cheese is on most dessert menus - and sparkling is the perfect accompaniment. Solara Chardonnay Pinot Noir cuts through creamy cheese beautifully, especially a triple cream brie or a camembert.

But to team with the theme, we’re also all about a good quince paste. This one from Maggie Beer is also made with a hint of champers. And since it’s made with Australian quinces, it’s a sunny, sweet, and sparkly addition to your next cheese-a-thon.

Till next time,
Team Solara