Raspberry-Rhubarb Bellini Smoothie with Blueberries (Virgin...or not so Virgin).
So these drinks, or smoothies, or whatever you're calling them, are super easy, super fruity and perfect for Mother's Day brunch. Which is kind of the idea I had going with all the colors.
Foto: Half Baked Harvest
Ingredients
- 4 stalks rhubarb (chopped)
- 1 1/3 cup sugar
- 2 cups water
- 1 sprig fresh mint (chopped)
- 12 ounces fresh or thawed frozen raspberries (plus more for garnishing)
- 1/3 cup rhubarb simple syrup
- 1 cup frozen blueberries (divided)
- 4 ounce to 6 bottles sparkling water (Prosecco, or other sparkling wine, chilled, 12)
- 6 ounces fresh blueberries
- fresh mint (for garnish)
Steps
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Combine the rhubarb, sugar and water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb breaks down, about 10 minutes.
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Remove from the heat, add the mint and let sit 1 minute, then strain the mixture through a fine mesh strainer. The mixture should be syrupy. If it's too watery, return to the pot and continue cooking until the mixture is slightly reduced. Cover and refrigerate until cold, about 1 hour.
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Skewer the fresh blueberries on wood skewers.
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Add 12 ounces fresh raspberries and 1/3 cup of the rhubarb simple syrup to a blender and blend until completely smooth. Divide the frozen blueberries among 3-4 glasses.
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Divide the blended raspberry-rhubarb mixture among each glass. Pour the sparkling water, Prosecco, or other sparkling wine into each glass. Add your blueberry stick and swirl to mix. Garnish with a few fresh raspberries and a sprig of mint. Drink!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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