Sparkling Rosé Smoothie

July 13, 2019

Our summertime party trick? Repurposing fruit salad as smoothies…spiked smoothies, that is! Earlier this week made a Sparkling Rosé Sangria Fruit Salad using strawberries and pink apples from the Union Square Green Market. Before devouring the entire salad, we decided to save half and turn it into a smoothie by adding a few handfuls of ice cubes and a generous splash of sparkling rosé. Blending the fruit salad, ice and rosé yielded a gorgeous coral-colored smoothie that is certainly grown up approved, but omit the extra rosé and its a frozen treat kids love, too.

Sparkling Rosé Sangria Smoothie
1 recipe Sparkling Rose Sangria Fruit Salad, recipe below
4 ounces sparkling rosé
4 cups ice

1. Add fruit into the carafe of the blender. While the blender is in the off position, add the ice and then the rosé. Put the blender lid securely in place, and puree the ingredients until completely smooth. Add water as necessary to reach desired consistency.

Sparking Rosé Fruit Salad

Sparkling rosé syrup
2 cups sparkling rosé
1/3 cup sugar
1 tablespoon Aperol
1 teaspoon lemon juice
1 vanilla bean

1. Combine all of the ingredients in a small saucepan. Bring it to a boil and cook until the sugar is dissolved.

2. Remove from the heat and let cool to room temperature. Discard the vanilla bean.

Fruit Salad
1 quart strawberries, sliced
1 navel orange, segmented
1 pint raspberries
1 cup red grapes
1 pink apple, sliced
Mint for garnish

1. While the rosé syrup cools, slice and combine the fruit in a large bowl. Toss with the cooled syrup and cover the fruit and refrigerate overnight.

2. Serve the fruit salad the next day and garnish with fresh mint.