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Raspberry-Rhubarb Bellini Smoothie with Blueberries (Virgin...or not so Virgin).
Serves 4
10 mins prep
10 mins cook
20 mins total
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.
Rhubarb Simple Syrup
Raspberry-Rhubarb Bellini Smoothie with Blueberries
Rhubarb Simple Syrup
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.
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.
Raspberry-Rhubarb Bellini Smoothie with Blueberries
Skewer the fresh blueberries on wood skewers.
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.
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!