Prep: 12 minutes. Result in the juice the night before, cover, and store within the fridge. Make sure to provide a stir before adding the sparkling wine.
Recipe Is: Low Cholesterol, Low-fat, Low Saturated fats, Low Sodium
Ingredients
- 1 ripe pineapple
- 2 cups fresh orange juice, divided
- 4 ripe medium bananas
- 3 tablespoons maple syrup
- 2 tablespoons grenadine
- 1 tablespoon fresh lemon juice
- 6 cups sparkling white wine
Nutritional Information
- Calories per serving 177
- Fat per serving 0.0g
- Saturated fat per serving 0.0g
- Monounsaturated fat per serving 0.0g
- Polyunsaturated fat per serving 0.0g
- Protein per serving 1g
- Carbohydrate per serving 26g
- Fiber per serving 2g
- Cholesterol per serving 0.0mg
- Iron per serving 0.0mg
- Sodium per serving 3mg
- Calcium per serving 17mg
- Calories per serving 177
- Fat per serving 0.0g
- Saturated fat per serving 0.0g
- Monounsaturated fat per serving 0.0g
- Polyunsaturated fat per serving 0.0g
- Protein per serving 1g
- Carbohydrate per serving 26g
- Fiber per serving 2g
- Cholesterol per serving 0.0mg
- Iron per serving 0.0mg
- Sodium per serving 3mg
- Calcium per serving 17mg
How to really make it
Step 1
Take away the skin from the pineapple. Work lengthwise into quarters. Cut off the thick core from each quarter. Slice 2 from the pineapple quarters lengthwise into long spears; wrap in plastic wrap and refrigerate until ready to serve.
Step 2
Chop the remaining pineapple quarters into chunks. In a food processor, puree the pineapple with 1/2 cup from the orange juice. Pour into a large pitcher.
Step 3
Using the processor, puree the bananas with 1/2 cup of the orange juice. Stir in to the pitcher. Add some remaining orange juice, maple syrup, grenadine, and lemon juice. Cover and refrigerate until well chilled.
Step 4
In each of 12 tall glasses, pour 1/2 cup juice and 1/2 cup sparkling wine. Garnish each having a pineapple spear.
