Author Notes
Very Belini like, not too alcoholic, full of fruit, blended using a fruit slush rather then ice to cool it. —Maria Teresa Jorge
Ingredients
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3
oranges - juice
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1/2
Pineapple
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1/8 cup
Passion Fruit Syrup
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8
fresh mint leaves
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Champagne to top
Directions
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Process half a peeled and cored pineapple. Divide the pulp in an ice cube tray and freeze for 1 hour – it should be slushy.
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With a hand held blender process the orange juice with the mint leaves. Sieve and process the juice with the Passion fruit syrup and the pineapple slush.
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Fill champagne flutes half with fruit mix and top with Champagne. Serve cold, decorated with a triangle of pineapple with the skin on.
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