less than 30 mins
less than 10 mins
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Arrange the satsuma and clementine slices on a serving plate.
Place the satsuma and clementine juice into a small pan over a medium heat. Add the white wine and orange liqueur and very carefully flambé.
Once the flames have died out, pour the liquid over the sliced fruit.
To serve, garnish with mint leaves.