Photo credit: Erica Garlieb Photography
Passion fruit sounds exotic, doesn’t it? As if it were only available on some tropical island. But I’ve got some exciting news for you: most local grocery stores carry it, and it’s extremely easy to use. You can usually find it near the kiwis and mangos.
I created a clean, refreshing cocktail for you to toast the people you love. Something with a little Saint Valentine spirit, not overly sugary or loaded with red dye–no melted conversation hearts. Just cold, crisp sparkling rosé with the sweet tang of fresh passion fruit juice.
Makes 2 cocktails
- 4 passion fruits, will yield almost 3 tablespoons of juice
- 1 bottle sparkling brut rosé (I used Mumm Napa, but pick out your favorite!)
- Two champagne flutes–place in the freezer
- Small sieve
- Small bowl or jar
- Place the sieve over bowl or jar.
- Cut each passion fruit in half lengthwise and scoop out the inner fruit. Place in the sieve.
- With a spatula or spoon, press the pulp** to release the juice and collect it in the bowl or jar.
- Remove flutes from the freezer and pour half the juice in each. Top with sparkling rosé. Bubbles from the juice will form–stir with a spoon to break up, then serve immediately.
**Don’t throw away the pulp and seeds. They make a delicious ice cream topping or are great on their own.