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Apricot and sparkling wine granita recipe

Apricot and sparkling wine granita recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts

Ripe apricots mixed with sparkling white wine and frozen into a granita creates this refreshing summertime treat. No ice cream machine necessary!

2 people made this

IngredientsServes: 8

  • 200g caster sugar
  • 250ml water
  • 8 ripe apricots
  • 350ml Italian Prosecco (sparkling white wine)
  • 3 tablespoons pomegranate seeds

MethodPrep:5min ›Cook:15min ›Extra time:7hr10min freezing › Ready in:7hr30min

  1. Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash apricots and remove stones; finely chop the flesh.
  2. Add the chopped apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
  3. Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
  4. Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
  5. Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

Cook's Notes:

If you can't find red blush apricots, use regular ones.

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Sparkling Wine and Seafood on New Year’s Eve

There's no better way to bid adieu to the past year and look forward to the new one than armed with a glass of bubbly in one hand, a succulent bite of food in the other, and a sweetheart linked around your elbow as the clock ticks down to midnight.

But, what bite of food? Too often, large group celebrations rely heavily on quantity over quality. Great party food should be pleasurable, not too tricky to make and easily consumed while mingling. For the ideal festive finger food, add some local flair from wherever you’re celebrating—or where you'd like to be celebrating.

This New Year’s Eve, head to Miami for inspiration. The colors are bright, the vibe is carefree, and the seafood is fresh. An over-the-top party isn’t everyone’s cup of tea, but through the doors of the stylish oceanfront W South Beach Hotel and inside chef and restaurateur Andrew Carmellini’s the Dutch Miami, which holds a Wine Spectator Best of Award of Excellence, you’ll find a happy medium. In this comfortable restaurant, Carmellini’s refrain is that the food should make people happy.

What’s an example? The addictive Little Oyster Sandwiches. The oysters, lightly fried in cornmeal and served on slider-sized sesame brioche buns with pickled okra sauce, have just enough “oomph” to keep you grounded as the night lengthens into the next day and the bubbly continues to pour.

"My inspiration for the Little Oyster Sandwich was a New Orleans-style po' boy, shrunk to slider proportions," says Carmellini. "We experimented with over 20 different ways of frying an oyster and ended up with the perfect two-bite dish . ideal for any New Year's Eve party."

Carmellini’s cuisine is best known in New York City. After getting his start at respected dining destinations such as San Domenico, Lespinasse and the new Le Cirque, he captured the culinary world's attention as the opening chef de cuisine at Café Boulud, and then later at Italian restaurant A Voce, where he earned his first Michelin star. Starting in the late 2000s, he opened a series of restaurants, including Locanda Verde and the original version of the Dutch with partners Josh Pickard and Luke Ostrom. Today the trio oversees these and other dining venues as part of the NoHo Hospitality Group.

When the Miami sister location of the Dutch opened, the restaurant felt more like a homecoming than a venture into new waters. Carmellini’s family has roots in Miami: His grandfather was the general manager of the Surf Club, an eminent private club that welcomed Miami’s glitterati in the 1930s—after debuting on New Year’s Eve.

When recreating Carmellini's sandwiches at home, buy the oysters the day of the party and take the easy shortcut by asking your local fishmonger to pre-shuck them for you. If mini-brioche buns can’t be found, home cooks can simply use a round cookie cutter on standard sandwich buns to get the smaller slider size.

Of course, on New Year’s Eve, sparkling wine is the go-to beverage. Briny oysters and minerally Champagne are a classic match (as are other fresh, crisp, still whites), and the acidity of bubbly makes it perfect with fried and salty foods, refreshing your palate after each sip. Quality sparklers hail from all over the world, offering great values, nuanced styles and polish for any event.

NoHo Hospitality Group beverage director Josh Nadel suggests a few examples. "For sparkling, I'd pair the Lieb Cellars Blanc de Blancs from North Fork. We serve this by the glass, and it's such a perfect pairing! Really crisp, clean and refreshing style rather than briochey and toasty, like a lot of méthode champenoise. I also love excellent northern coastal Italian whites from Liguria with the oysters Punta Crena winery makes exceptional bright whites from Vermentino, Pigato and Mataossu."

Below, Wine Spectator recommends 15 sparkling wines to help ring in the new year.

Little Oyster Sandwiches

Recipe courtesy of chef Andrew Carmellini at the Dutch Miami and chef Jason Hua at the Dutch.

  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika

To make the cornmeal mix:

1. Thoroughly blend ingredients in a small bowl and set aside.

For the pickled okra sauce:

  • 1/2 cup mayonnaise
  • 3 tablespoons grainy mustard
  • 3 tablespoons pickled okra (Carmellini recommends Rick’s Picks’ Smokra)
  • 1/2 teaspoon capers, chopped
  • 1 teaspoon cornichon, finely diced
  • 1 teaspoon parsley, chopped
  • 1/4 teaspoon chervil, chopped
  • 1/4 teaspoon tarragon, chopped
  • 1/2 teaspoon pickled okra juice (from the same jar as pickled okra)
  • 1/4 teaspoon smoked paprika

To make the pickled okra sauce:

1. Thoroughly mix all ingredients and set aside.

  • 12 mini sesame brioche buns
  • 2 tablespoons butter
  • 1 cup iceberg lettuce, shredded
  • 12 large oysters, fresh and shucked
  • 4 cups (approximately) vegetable or peanut oil

To make the sandwiches:

1. Cut brioche buns in half. Butter the buns and warm on a griddle until brown. Spread pickled okra sauce on the inside of buns. Set aside.

2. Lightly dip the shucked oysters in cornmeal mix.

3. Fry oysters in the oil at 350° F—either using a deep fryer, if you have one, or a deep, wide pan fitted with a frying or candy thermometer—until golden, and season with salt as desired.

4. Assemble sandwiches with iceberg lettuce beneath the fried oyster and serve warm. Serves 12.

15 Recommended Sparkling Wines

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More sparkling wines rated in the past year can be found in our Wine Ratings Search.

Domaine Carneros Brut Carneros Ultra 2011
Captivating aromas of Asian pear, mature apple and fresh ginger open to complex and polished flavors of brioche, spicy hazelnut and crème brûlée. Drink now through 2018. 2,700 cases made.

Domaine Chandon Brut Yountville Vintage 2009
Polished and graceful, with floral aromas of Asian pear, fresh ginger and brioche. Complex, steely flavors of lime and mineral are accented by hints of lemon tart and spice. Drink now through 2018. 1,074 cases made.

Alfred Gratien Brut Champagne NV
Rich, with hints of brioche and honey accenting the patisserie apple, mandarin orange peel and candied ginger flavors. Shows vibrancy throughout, framed by firm acidity and an airy mousse. Offers a lasting, mineral-tinged finish. Drink now through 2020. 1,500 cases imported.

Pol Roger Brut Champagne Réserve NV
An elegant Champagne, with a smoky, minerally underpinning and subtle flavors of poached pear, toast, candied lemon zest and ginger riding the finely detailed bead. Harmonious, and hard to stop sipping. Drink now through 2020. 10,000 cases imported.

Roederer Estate Brut Anderson Valley L’Ermitage 2009
A luxurious sparkler, with toasty brioche, mineral and lemon brûlée aromas and rich, complex flavors of crisp apple and raspberry, showing accents of fresh ginger and spice. Drink now through 2017. 6,500 cases made.

Schramsberg Brut Rosé North Coast 2013
Sleek and expressive, with floral strawberry and spicy vanilla aromas and delicately layered flavors of apple and lemon zest, accented by hints of ginger and spice. Drink now. 8,480 cases made.

Ferrari Brut Trento NV
Fresh and balanced, with a fine, lacy bead and a streak of salinity underscoring the Asian pear, ground ginger, hazelnut and lemon zest notes. Very drinkable. Drink now through 2019. 200,000 cases made.

Nicolas Feuillatte Brut Champagne Réserve NV
This balanced Champagne is ripe and juicy, with crème de cassis and Honeycrisp apple fruit flavors accented by details of honey, smoke and biscuit. A fresh and creamy aperitif. Drink now through 2018. 41,392 cases imported.

Gloria Ferrer Blanc de Blancs Carneros NV
This sparkler agilely balances crisp and creamy details with lemon tart and toasted nut aromas, showing layered flavors of lemon zest and cinnamon brioche. Drink now. 5,400 cases made.

Gruet Brut American NV
This sleek sparkler is expressive for its floral apple and toasty cinnamon aromas and crisp, layered flavors of lime and mineral. Drink now. 15,000 cases made.

Korbel Brut California Organic Grapes NV
Crisp and luscious, this is a winning bubbly for a big party. Aromas of cinnamon, ginger and citrus lead to creamy flavors of pear and blanched almond. Drink now. 15,000 cases made.

Laetitia Brut Rosé Arroyo Grande Valley 2013
Lively and floral, with aromas of apricot and watermelon, leading to delicately complex flavors of pear, lemon zest and fresh anise. Drink now. 1,750 cases made.

Mumm Napa Blanc de Blancs Napa County NV
Offers a beam of crisp minerality layered with rich, creamy fruit, showing accents of lemon tart, fresh almond and sweet anise. Drink now. 15,214 cases made.

Juvé y Camps Brut Nature Cava Gran Reserva de la Familia 2011
A firm, focused version, with a smoky streak of mineral underscoring the flavors of fresh-cut pear, mandarin orange peel, vanilla biscuit and pickled ginger. Drink now through 2018. Tasted twice, with consistent notes.

Villa Sandi Brut Rosé Vino Spumante Il Fresco NV
Lightly creamy and fresh, featuring apple blossom and spice notes layered with plumped cherry and orange granita flavors. Well-knit, with a stony finish. Drink now through 2018. 2,000 cases imported.

Food & Wine Best New Chefs 2020: Lena Sareini

Pastry chef pushing flavor boundaries at Selden Standard in Detroit, Michigan.

There is nothing Lena Sareini loves more than a clean plate. “I know a lot of times when people go out for dessert, it’s just an indulgence,” she says. Some might take just one or two bites before being overwhelmed with sugar. “I want to see empty plates come back.” To do this, Sareini, the pastry chef at Detroit’s Selden Standard, works savory elements—often unexpected ones—into each of her recipes. Sareini houses a floral honey-lavender tart in a foundation built from a gently salty kalamata olive dough. She dresses thick slices of brown-butter banana bread with a pleasantly bitter scoop of chicory root ice cream and grains of puffed barley.

These ingredients are pulled from her Lebanese-American heritage, something she displays proudly by wearing a hijab in the kitchen and making dishes like kanafeh and baklava a regular part of the kitchen lexicon.  But when she first landed her job at Selden Standard at age 22, she shied away from using her identity as inspiration in the kitchen. “I didn’t want to be predictable, like, ‘Oh, the Lebanese girl is going to make Lebanese dessert.’”

In the past few years—Sareini is now 27—has reversed that opinion. 𠇊s the years go by, I’m like, ‘If anyone’s going to do it, it should be me,’” she says. On a recent menu she topped tender slices of olive oil cake with a thick layer of punchy za𠆚tar. Another night, diners were treated to plates of chocolate-coated halva, a sweet, tahini-based fudge, with scoops of earthy, creamy sesame ice cream.

While traditional Arab desserts have long been popular in her hometown of Detroit (the city’s suburb of Dearborn has the largest proportion of Arab Americans in the country), Sareini’s elevated, boldly reimagined versions are something new. Her inspirations include her food-obsessed family: her mother is a food photographer, and her father runs one of the most popular food Instagram accounts in Detroit. Her grandfather—who the family calls “the original foodie”—has long made his own olive oil and apricot jam before it became cool to do so. Even as a child, being in the kitchen was her happy place. She knew from an early age that she wanted to cook professionally, skipping college to go straight to culinary school.

Sareini hopes that her success working in a professional kitchen, paying homage to her heritage, is just the beginning, and that it will help inspire a generation of Arab Americans to embrace a culinary career path. “In the past few years, I have been taking a lot of pride in my roots, and I feel like it’s made me happier,” she says. “I’ve grown as a chef because of that.”

Mango-Tamarind-Sparkling Granita

Heat the oil in a saucepan until it shimmers, then add the spices, salt, and pepper. Stir over high heat for 30 seconds to a minute, until you can smell it all and the spices darken just a bit. Add the tamarind syrup (carefully, it may splatter) and the apple. Simmer for 20 minutes, then let the chutney cool a bit. Puree in a food processor or blender, and strain to remove the apple peel pieces (not always necessary, depending on how well your machine works). Let the chutney cool completely, then refrigerate until cold.

2 – 3 ripe mangoes, peeled and flesh cut from around the pit

Puree the mangoes until very smooth – they’re pretty fibrous so this will take at least a minute. You’ll need a cup of the puree for the granita, so start with two mangoes and add some or all of the third if necessary. You can always stir the leftovers into plain yogurt for breakfast. Chill the puree in the fridge.

2/3 cup tamarind chutney, chilled

1 cup mango puree, chilled

2-1/2 cups demi-sec sparkling wine, chilled (see note, below)

This works much better if everything is cold to start with. Stir the ingredients together and pour into an eight-by-eight inch baking dish. Place in the freezer for an hour, uncovered, then stir everything up with a fork, using the tines of the fork to scrape the mixture into smaller crystals. Continue freezing, stirring after each half hour, until fully frozen and nicely fluffy, another 1 to 2 hours. Cover the dish with plastic wrap and keep frozen until you’re ready to serve.

Note on demi sec sparkling wine: If you only have dry sparkling wine, you can add two teaspoons of sugar to either the mango puree or the chutney before mixing in the sparkling wine – give it some time and stirring to make sure the sugar is completely dissolved.

Watermelon Granita

Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.

Repeat with other half of ingredients. Pour into same bowl as other batch.

Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.

Serve in pretty glasses with a twist of lime.

*Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

It&rsquos so hot. I can hardly say anything beyond that. My back is dripping sweat, my brain is fried, and my garden is crying out for relief.

When it&rsquos this hot outside, granita is the perfect treat. And you know what? The name &ldquogranita&rdquo is unnecessarily sophisticated it&rsquos basically a glorified slushie. To make granita, you do nothing more than pour a fruity liquid into a pan, then place it in the freezer and use a spoon or fork to scrape the icy mixture as it freezes. It couldn&rsquot be simpler, and there are so many different varieties: just make a liquid out of any fruit, pour it in a pan, and freeze it. Boom! You&rsquove just made granita.

Here&rsquos a watermelon version. The color is gorgeous, the melon version shines through, and it just sings summer.

You need a watermelon. Try to get your hands on a seedless one makes things much easier.

Don&rsquot mess with me. I mean business.

Not pretty, but it doesn&rsquot really matter.

Next time I&rsquoll brandish my machete.

Cut up the watermelon however you like to do things. I&rsquom only using 1/3 to 1/2 of this one, so I&rsquom cutting it into nice pieces so the rest can be slurped down by the kids.

By the way, you might notice that I&rsquove been cooking/photographing grub up at the Lodge more and more lately. I&rsquove been doing big cooking days, doing new recipes for both PW Cooks and my next cookbook, and I&rsquove fallen in love with the light up there.

I have some funny tricks I&rsquoll show you on PW Photography later this week.

Next up, violently slice two limes in half&hellip

Get about eight cups of large chunks. You can see that this &ldquoseedless&rdquo watermelon actually has a few piddly seeds. But they&rsquore light and soft&ndashmuch more palatable than the big black suckers in standard watermelons.

Add the lime juice to the blender (or food processor).

Add some sugar. A little, not a lot, because you want the watermelon flavor to really shine through.

Pack the blender as full as it&rsquoll go&hellip

Then blend it up, piddly seed remnants and all.

Pour out about half the mixture into a bowl, then add the rest of the watermelon and blend it up.

About the seeds: I didn&rsquot mind just pulverizing the soft little seeds in the mixture. They absolutely disappeared, and there wasn&rsquot a speck of one in the finished granita. If you like, though, you can strain the liquid through a mesh strainer before freezing it. And of course, if you wind up using a regular watermelon with big black seeds, you&rsquoll definitely want to strain it first.

This all sounds complicated, but I promise it took all of fifteen minutes.

Maybe thirteen minutes and forty-seven seconds.

Once all the watermelon, lime juice, and sugar are blended together, just pour it into a 9 x 13 baking dish. Cover it with plastic wrap (I didn&rsquot, actually, because I&rsquom lazy) and freeze it for a good two or three hours for the first step.

Gently scrape the top layer with a spoon or fork.

It&rsquoll be more frozen around the sides.

After that&ndashand once you start to get close to the less-frozen middle, cover the pan and return it to the freezer for another couple of hours.

Repeat this process&ndashfreeze for a couple of hours, scrape, return to the freezer, freeze for a couple of hours, scrape, etc. Continue until it&rsquos all scraped!

Note that you can just skip all the in-between steps and freeze the whole thing before you start scraping, but I find that it&rsquos easier&ndashand less muscle-intensive&ndashto do it in stages.

For the final stage, I used a fork. There is no rhyme or reason to whether I use a fork or spoon. It just depends on whether the moon is in the seventh house that day.

Beautiful! The great thing about granita is that the light, scraped ice on top stays perfectly frozen in the freezer. It never clumps up or crystallizes or wigs out or messes up or has an existential crisis. It&rsquos always light, cold, and perfect.

Come to mama. The mercury&rsquos rising outside.

Confession: I was going to save this for my cookbook. But I have a really difficult time having new recipes in the hopper and not sharing them with you here. It&rsquos a problem I have. Send help immediately.

Make granita this week! Serve it in a pretty glass, serve it in a bowl&hellipor just snarf it down right out of the pan as you stand outside the freezer and try to cool down.

25 Spring Cocktails to Look Forward to After You've Been Freezing for Months

Now that spring is arriving and we're officially moving on from cuffing season (and by moving on I mean never using the term again), it's time to enjoy the weather and invite some close friends over for a get together. The first step? Choosing from these spring cocktail recipes, below, that will give everyone the refresh they need after four months of hot toddies and espresso martinis. Think of them as frosé's older, more sophisticated siblings that still like to have a little fun.


.75 oz. Elderflower Liqueur

Combine The Botanist Gin, fresh lemon juice, and Elderflower Liqueur in a cocktail shaker. Add ice and shake. Strain into a flute glass. Top with sparkling rosé. Garnish with a lemon peel.


1 dash Scrappy&rsquos Celery Bitterspinch of salt

Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice, and shake. Strain into a collins glass and top with soda and two dashes of Peychaud bitters on the top cube.

Courtesy of Marshall Minaya and available at


16 oz (2 cups) pomegranate juice

12 oz (1.5 cups) cranberry Juice

1 bottle (750 ml) champagne

12 oz Brooklyn Crafted Ginger Beer Mini, Traditional

In a glass with ice, combine the listed ingredients. Stir and add pomegranate seeds, as desired. Garnish with a mint leaf and enjoy.


2 oz agave syrup or simple syrup

10 oz grapefruit flavored soda water

In a large pitcher, gently muddle mint with syrup. Top with lime juice, rosé and soda. Mix well. Serve over ice and garnish with grapefruit slices.


Cucumber slices and basil

Muddle cucumber and basil in a cocktail shaker. Add remaining ingredients and shake vigorously. Fine strain into a chilled Martini glass, and garnish lavishly with cucumber and basil.


4 oz Brooklyn Crafted Extra Spicy Ginger Beer

In a Moscow mule mug, combine the listed ingredients and pour over ice. Stir, garnish with a lime, and enjoy.


Garnish with lime slice, orange zest, and pineapple wedge.


1.5 oz Casa Noble Crystal Tequila

Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass top with soda and bitters. Garnish with pineapple wedge.


1.5 oz. Handcrafted Peach Vodka

3.5 oz. Brooklyn Crafted Ginger Beer Mini in Mango

In a short glass with ice, combine the two ingredients. Stir and add peach slices, as desired. Garnish with a mint leaf and enjoy.


1.5 oz. Johnnie Walker Black Label

Add all ingredients into a balloon glass except for tonic. Add ice and stir to chill. Top off with tonic and thyme sprig garnish.

Courtesy of mixologist Carlos Ruiz


Other fresh fruit (optional)

Combine all ingredients in a pitcher over ice and stir.


2 oz. Crown Royal Regal Apple

Brooklyn Crafted Extra Spicy Ginger Beer, to fill

Garnish with Candied Ginger

Combine Whiskey, maple syrup, lemon juice, and ice in a cocktail shaker shake vigorously. Serve topped with ginger beer and garnish with candied ginger.


1 750-ml bottle chilled Santa Margherita Sparkling Rosé

1 cup quartered fresh strawberries

1 medium lemon, thinly sliced, seeds removed

In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.


1 bottle of Kim Crawford, chilled

2 oz St. Germaine Elderflower Liqueur

1 green apple, sliced thinly

1 bunch fresh rosemary sprigs

Half-fill six chilled coupe glasses with ice cubes. Add a splash of St. Germaine Elderflower Liqueur to each glass. Fill each glass with Kim Crawford Sauvignon Blanc. Garnish with three apple slices and a rosemary sprig on a cocktail pick. Enjoy.


1.5 oz HI-CHEW Lemon Sours Elderflower Liqueur

Shake the liqueur, juice, and syrup with ice in a cocktail shaker, strain into a chilled coupe, top with sparkling wine. *Infusions: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.


1 Slice of Lemon or Peach

Fill a mason jar with crushed ice. Add Crown Royal Peach and iced tea. Stir gently then garnish with a lemon or peach slice (or both!).

Add Crown Royal Peach and orange juice to a stemless champagne glass. Top with champagne. Garnish with a mint sprig.


Muddle lychee, strawberry, and simple syrup in a shaker. Add D&rsquoUSSE XO, rhubarb bitters, and ice. Shake vigorously and strain into a chilled coup glass. Top with champagne. Garnish with a lychee on a metal skewer.


Santa Margherita Prosecco Superiore DOCG

Muddle lime juice, basil, and cucumber in a shaker glass. (For extra flavor infusion allow mixture to marinate in the fridge for at least one hour.) Add ice and shake mixture. Strain the juice only (about ½ oz.) into a prosecco glass. Top with Santa Margherita Prosecco Superiore DOCG, and garnish with a basil leaf and cucumber slice.


4 oz Angry Orchard Rose Cider

Lime Juice

Build in a hurricane glass with ice and top with Cider. Garnish with an orange twist.


Pour all ingredients into a collins glass filled with ice. Garnish with grapes and a lemon twist.

Courtesy of St-Germain&rsquos new cocktail book How to Spritz French Fluently on sale March 1.


Add all ingredients to a mixing tin and shake vigorously with ice. Strain into a chilled coupe glass. Garnish with a triangular lemon twist and two skewered raspberries.


Santa Margherita Prosecco Superiore

Whole hibiscus flowers, packed in syrup

8 tsps of hibiscus syrup used to pack the flowers

Place a whole hibiscus flower in the bottom of glass. Fill glass with Santa Margherita Prosecco Superiore to ¾&rdquo of the rim. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.


.75 oz. White Wine Aperitif

.5 oz. honey water (1:1 honey to water)

4 dashes rosemary bitters

Combine The Botanist Gin, lemon juice, White Wine Aperitif, honey, and bitters in a cocktail shaker. Add ice and shake. Strain over ice into a rocks glass and top with soda water. Garnish with lavender.


0.5oz clear creek douglas fir brandy

2oz dry sparkling cider to top

Pour all ingredients except sparkling cider and soda water into a wineglass filled with ice. Stir to combine. Top with sparkling cider and soda water. Garnish with a lemon twist and a Castelvetrano olive on a pick.

Courtesy of St-Germain&rsquos new cocktail book How to Spritz French Fluently on sale March 1.

Note: We've included this if you just can't wait until summer for a good frosé.


1 bottle Santa Margherita Sparkling Rosé

1 quart watermelon-rosemary sorbet (store bought or recipe below)

2 cups diced, seedless watermelon

Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon. Garnish with mint. Serve immediately with a silver spoon.

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Less is more

Innovation in packaging such as boxes and cans has helped boost wine sales. When it comes to sparkling, alternative bottle formats such as magnums and single-serve mini bottles have been popular.

Champagne brands often opt for flashy packaging, such as Beau Joie Champagne’s copper-encased bottle. The brand, with a suggested price of $69 to $89, is available at Mastro’s Steakhouse, the Wynn in Las Vegas, and several Four Seasons Hotels. Beau Joie has recently seen increased interest on-premise because of the notion that copper can destroy bacteria and viruses.

Beau Joie Champagne, packaged in a patented bottle encased in copper.

Luxury accounts aside, the coronavirus has prompted many on-premise operators to go with smaller formats with sparkling wines, to appeal to guests who may not want to spend a lot or linger in a restaurant. Alexeyev has started bring in half-bottles of sparkling wine at Mintwood Place “for the uncertain stage of dining” caused by the pandemic.

With smaller groups of guests spending shorter amounts of time at the restaurant, “magnums don’t quite make sense until people are more comfortable being out,” Alexeyev says. “Now that we’re in a narrower dining tunnel for a while, some of the more experimental [wine formats] may have to hold.”

Elvie’s sells Philippe Fontaine Champagne Brut Tradition by the half-bottle for $72, which Carter says is at a 35% cost. “We’re all about education and finding something on our list for whatever type of experience our guests are looking for that day,” she adds. Guests typically need tutelage on the different types of sparkling wine, and many still refer to all sparkling wine as “Champagne.”

Although some Hôtel de Crillon guests understand the differences in sparkling wines, “we are there to educate them during their visit,” Thuizat says. “In particular, we try to demonstrate the potential of a sparkling wine alongside our great cuisine.”

Marketing sparkling wines “is always a conversation, a moment of education,” agrees Alexeyev. But the conversation has gotten a lot easier.

“In the 10 years that I’ve been running wine programs, guest knowledge has skyrocketed—especially among younger guests.”

Recipe Ideas

Well•Pict Berries are an amazing addition to a variety of recipes. Below are some of the recipes that we have developed to make you think outside the clamshell. Whether your diet requires specific needs (i.e. Vegan, Gluten intolerant) or you just want to enjoy a delicious cheat meal, we have the recipes to satisfy all of your cravings.

CLICK HERE to visit our page for ‘berry’ delicious Well•Pict recipe videos! (Don’t forget to Subscribe)

Makes: 6-8 servings Ingredients: Dough 1 ¼ oz. envelope active dry yeast (about 2 1/4 tsp.) 3-4 cups all-purpose flour, divided, plus more for surface 1 tablespoon plus ¼ cup sugar 2 large egg yolks 1 large egg ½ cup warm whole milk ½ teaspoon finely grated orange zest 2 tablespoons fresh orange juice 1 [&hellip]

Makes: 24-4 Oz. Tartlettes Ingredients: 2 cups Graham Cracker Crumbs ½ cup Melted Butter 1/3 cup Honey 2 8oz Packages of Cream Cheese 4 cup Well-Pict Strawberry Sliced 1 cup Well-Pict Raspberry Rinsed 2 tbsp Gelatin 2 tbsp Lemon Juice 3 tbsp Lemon Zest ½ cup Sour Cream 1 cup Ice Cubes Directions: Water, Lemon [&hellip]

Makes: 6-8 servings Ingredients: 8 ounces Pork Tenderloin 4 cups Mixed Baby Greens 1 head of Romaine Lettuce (Cored and Sliced) 2 cup Well-Pict Raspberries ½ cup Well-Pict Strawberries ¼ cup granulated sugar 8 ounce Chevre cheese 4 Shallots Juleinne 6 Cloves Garlic Minced 2 cups Apple Cider Vinegar 1 cup Water ¼ cup White [&hellip]

Makes: 6-8 servings Ingredients: 1 pound Thick Cut Applewood Smoked Bacon (Cut in Half) 1 cup Pecans (toasted and Chopped) 2 cup Well-Pict Raspberries Juice of 1 lemon ¼ cup Dark Rum ¼ cup white granulated sugar 1 cup Brown Sugar 1 tablespoon kosher salt ½ teaspoon cayenne pepper ½ teaspoon black pepper ¼ teaspoon [&hellip]

Compote 1 Cup Red Wine 1 Cup Balsamic Vinegar 2 Tablespoons Honey 1 Cup Well-Pict Strawberries Salmon 4 6-ounce Halibut Filets, skin on 2 TB Avocado oil Salt and Pepper Mixed greens for serving Potatoes 1 1.5-2lb fingerling or baby potatoes, halved lengthwise Avocado Oil Salt Directions: 1. Heat oven to 425-degrees and line a [&hellip]

Vegan, Gluten- and Refined-Sugar Free! Crust 1 ¼ Cup Unsweetened Shredded Coconut 1 Cup Raw Cashews ¼ Teaspoon Salt 2 Tablespoons Maple Syrup 2 Tablespoons Coconut Sugar 2 Tablespoons Coconut Oil (melted) ½ Teaspoon Vanilla Extract Custard 1 Cup Raw Cashews, soaked 4 hours or overnight 1 Tablespoon Lemon Juice 1/3 Cup Coconut Oil, melted [&hellip]

Ingredients: 1 clamshell Well•Pict strawberries 1 box mousse mix (your favorite flavor) 1 package sandwich cookies (your favorite kind) 1 can frosting (your favorite flavor) Directions: Prepare mousse mix per box instructions. Crush cookies into crumbs using a rolling pin. Rinse Well•Pict Strawberries and pat dry. In miniature glass, layer crumbs on bottom and top [&hellip]

Ingredients: 1 pint raspberries 1 bottle of your favorite champagne 4 ounces white rum 4 teaspoons lime juice 4 teaspoons liquid sweetener (simple syrup, maple syrup, honey, or agave nectar) 1 small bunch mint leaves Directions: Place one raspberry per cube in an ice mold. Fill each cube with champagne and freeze. Muddle ¼ cup [&hellip]

Ingredients: 2 lbs Well-Pict strawberries 1 cup, plus 2 tbsp soda water (ice cold) 1 cup all purpose flour 6 tbsp corn starch ¾ tsp sat 2 tbsp sugar or to taste vegetable oil for deep frying 6 oz bittersweet chocolate 3 tsp pureed crystallized ginger chips ½ cup heavy cream Directions: Heat oil in [&hellip]

Ingredients for Noodles: 1 package rice noodles 2 tbsp. soy sauce 1 tbsp. sugar 1 tbsp. canola oil 1/2 tsp. minced ginger 1/2 tsp. minced garlic Zest of 1 lemon, reserving lemon juice for sauce Ingredients for Rolls: 12 spring roll wrappers 1 cup Well•Pict strawberries, hulled and sliced 1 cup Well•Pict raspberries, sliced in [&hellip]

Ingredients for Fish: 1 pound sushi-grade ahi tuna 2 teaspoons sesame oil 1 teaspoon rice vinegar 4 tablespoons soy sauce kosher salt and black pepper, to taste Ingredients for Bowl: 2 cups rice, cooked according to package instructions 1 cup strawberries, diced 1 cup raspberries 2 large avocados, diced 2 large pears, diced 1 cup [&hellip]

Ingredients for Crockpot Pulled Pork: 1 pork shoulder, thawed 1 12 oz. beer 1 cup water 2 tsp garlic powder 2 tsp onion powder 1 tsp chili powder 1 tsp salt 1 tsp pepper Ingredients for BBQ Sauce: 1 pound Well-Pict strawberries, cleaned and chopped 2 cups strawberry or raspberry preserves ½ onion, chopped 3 [&hellip]

Ingredients: For Pastry 1 roll puff pastry (thawed, if frozen) 8 tbsp unsalted butter, melted For Strawberry Filling 1 1/2 clamshells Well•Pict strawberries 1/2 cup + 2 fl oz water 1 1/2 cups sugar 3 oz cornstarch For Cream Cheese Filling 1 lb cream cheese, whipped 2 cups powdered sugar 2 tbsp cornstarch 1 egg [&hellip]

*This recipe was made in partnership with Sharon Burley of Feast Kitchen. Follow her on Facebook/Instagram for more ideas on how to cook healthy, delicious, satisfying meals. Ingredients: For Raspberry-Salmon Cakes 1 cup fresh Well•Pict raspberries, roughly chopped 1 1/2 cups(about 1/2 lb) fresh salmon*, cooked and flaked 1/2 cup almond flour/meal 2 green onions, [&hellip]

Ingredients: 1 cup Well•Pict raspberries 1 cup unsweetened almond milk (or other milk of your preference) 4 tablespoons chia seeds 4 teaspoons honey, maple syrup, or agave 1 teaspoon unsweetened cocoa powder (1/2 of a teaspoon from an instant hot chocolate pack can work in a jam) ½ teaspoon vanilla extract Other garnishes: almond slices, [&hellip]

Ingredients: 1 12 oz. clamshell, Well•Pict raspberries, a handful reserved for garnish 1 cup orange juice ½ cup raspberry liqueur 1 bottle sparkling wine 1 lime, for garnish Directions: 1. Put raspberries, orange juice, and liqueur into blender and pulse into fully mixed. 2. Pour out mixture in glass baking dish and freeze. 3. Fluff [&hellip]

Ingredients: 1 clamshell Well•Pict strawberries, diced 1 cucumber, diced ½ red onion, diced 1-2 jalapeno peppers, diced juice from 1 lime bunch of cilantro, finely chopped salt and pepper to taste Directions: 1. Dice the berries, cucumber, and onion. Dice and deseed the jalapeno, or leave on seeds if you like your salsa spicier. 2. [&hellip]

Ingredients: 8-10 Well•Pict strawberries, sliced ½ clamshell, Well•Pict raspberries 1 cup almond milk Directions: 1. Put raspberries and sliced strawberries into a blender and cover with almond milk. Blend. 2. Set in freezer until desired consistency, about 30 minutes- 1 hour for a slushy/shake like drink, or longer for a consistency closer to ice cream. [&hellip]

This jam, from Sharon Burley of Feast Kitchen, is extremely versatile. Serve on toast, with cream cheese as a dip, or even on sandwiches and meat! Yields about 2 cups. Ingredients: 1 lb, combination of raspberries and strawberries (half and half, or your preference) 1 jalapeno pepper, deseeded and finely diced 3 tablespoons honey 1 [&hellip]

We teamed up with Sharon Burley of Feast Kitchen and Mary Blackmon from Farm Star Living to create this awesome video showcasing our Well•Pict Berries Roasted Strawberry Chicken Burgers. Sharon gets the credit for coming up with such a delicious recipe (seriously. try it, folks!), and Farm Star Living’s video prove how simple they are [&hellip]

Ingredients: For Well•Pict Raspberry Sauce 8 oz. Well•Pict Raspberries 4 oz. finely diced Well•Pict Strawberries 2 oz. water 1 tsp agave nectar For Roasted Potatoes 8 small potatoes 1 tsp olive oil 1 tsp sea salt 1 tbsp peanut oil For Sautéed Spinach w/ Garlic 12 oz. fresh spinach (washed & dried) 4 garlic cloves, [&hellip]

Ingredients: 3 whole Well•Pict strawberries 1 slice toasted whole grain bread 1 tbsp all natural peanut butter Directions: Spread peanut butter over toast. Hull the strawberries, slice them thin, and then layer them on top of the peanut butter. Easy-peasy, but so tasty and satisfying!

Ingredients: 1 1/2 cups sliced strawberries 1 cup whole blackberries 3 tablespoons sugar Juice of 1/2 a lemon 2 cups plain yogurt 3 1/2 tablespoons sugar 1 1/2 teaspoons vanilla extract 3/4 cup of your favorite granola Directions: Gently toss strawberries, blackberries, sugar, and lemon in medium size bowl until sugar dissolves, then let marinate [&hellip]

Ingredients: 10 oz. Well•Pict strawberries, hulled and sliced 1/8 “ thick 2 puff pastry sheets 1 cup Beaujolais wine 8 oz. (or 1 cup) Mascarpone cheese, softened 2 tbsp. sugar 6 large basil leaves, thinly sliced Directions: Heat wine in small saucepan until reduced to 2 tablespoons, then add sugar. Remove from heat and cool [&hellip]

Ingredients: For Cannoli 1 cup Well•Pict strawberries, cleaned and diced 6 cannoli shells from your favorite Italian Deli 16 oz container good quality ricotta ¼ cup miniature chocolate chips 5 tablespoons sugar For Triple Berry Sauce 2 cups sliced Well-Pict strawberries 1 six oz clamshell Well-Pict raspberries 1 six oz clamshell blackberries ¼ cup sugar [&hellip]

Ingredients: 3 cups wheat bran or crush bran cereal 1 cup boiling water 3 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 cube (4 oz) unsalted butter 1 cup sugar 2 large eggs 2 cups buttermilk 1 clamshell Well•Pict strawberries, diced with 6-.?8 strawberries reserved for top of muffins Directions: Spray [&hellip]

Ingredients: 1 pound Well•Pict strawberries, sliced 8 ounces whipped cream cheese ¼ cup creamy peanut butter 4 tablespoons honey 4 whole wheat tortillas Directions: Allow cream cheese come to room temperature before using to make mixing easier. Put softened cream cheese in a bowl with 6 tablespoons honey and ¾ cup creamy peanut butter. Mix [&hellip]

Ingredients: 1 cup thinly sliced Well•Pict strawberries 1 cup Well•Pict raspberries 1/2 cup corn kernels 2 green onions, finely chopped 1/2 jalapeño, seeded and finely chopped 2 tbsp chopped fresh cilantro 2 tbsp lime juice 2 tsp honey 1/2 tsp salt, divided 1/4 tsp chili powder 1/4 tsp ground cumin 1/4 tsp freshly ground pepper [&hellip]

Ingredients: 1 ½ cup Well•Pict strawberries 1 cup Well•Pict raspberries 4 whole grain pitas 1/2 cup cream cheese 1/4 cup honey, divided 1/4 cup mini chocolate chips Directions: Blend the cream cheese with 2 tbsp honey until smooth spread evenly on each pita (You can toast the pitas ahead of time if you prefer). Scatter [&hellip]

Ingredients: 4 cups spring mix ½ cup cilantro leaves 1 generous cup raspberries 3 tablespoons sunflower seeds ¼ cup crumbled feta cheese 1 lime, juiced thoroughly 1 tablespoon thinly sliced basil leaves ½ tablespoon thinly sliced mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon honey Kosher salt and fresh ground black pepper, to [&hellip]

Ingredients: 1 pound Well•Pict strawberries, hulled 5 tbsp crème fraiche 4 tsp honey ½ tbsp. mint, chopped 1 ½ tbsp. lemon juice ¼ tsp. cardamom powder Directions: Blend strawberries, honey, mint, lemon juice, cardamom powder, and , 1 tablespoon of the crème fraiche in a food processor until smooth. Transfer to large bowl and refrigerate [&hellip]

Ingredients: 1 clamshell Well•Pict strawberries, sliced 1 clamshell Well•Pict raspberries 1 cup all purpose flour 1 cup milk 1 egg 2 tbsp melted butter 2 tsp baking powder 1 tsp sugar ½ tsp salt ½ cup butter and mixed berry or maple syrup 1 cup chocolate chips, either milk or semi-sweet ½ cup powdered sugar, [&hellip]

Ingredients: For Shrimp Boil 1 pound medium shrimp 6 cups water 2 cups white wine 1 lemon, sliced 2 cloves garlic, minced 1 tbsp salt For Strawberry Glaze 3 cups strawberry juice 2 tbsp sugar 1 tbsp red wine vinegar 4 cilantro sprigs 1 lg jalapeno, sliced ½ lime, juiced For Strawberry Salsa 1 pound [&hellip]

Ingredients: 6 strawberries Directions: Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Wash, dry, and remove stems from the berries. Use a mandolin to make ¼ inch slices (or use a very sharp knife to make thin slices by hand.) Spread out the strawberry slices on the parchment paper-lined [&hellip]

Ingredients: 2 pints raspberries 1 ½ cups old fashioned oats 1 cup, plus 2 tbsp all-purpose flour 1 cup, plus 2 tbsp brown sugar 1 cup sliced almonds 1 ½ cubes (6 oz) unsalted butter, cut into squares 3 tbsp raspberry preserves ¾ teaspoon baking powder ¼ teaspoon baking soda Directions: Spray a rectangular 2qt [&hellip]

Ingredients: 1/2 cup muddled raspberries 10 ounces ginger ale 6 ounces peach nectar 4 ounces vanilla simple syrup 2 cups ice Directions: Place ingredients into blender, then blend until the mix reaches a smooth consistency and there are no chunks of ice. Alternate Presentation: Blend all ingredients except ice and serve on the rocks.

Ingredients: For Salad 3 romaine hearts, chopped bite size 2 cups arugula 2 cups diced strawberries 2-3 kiwi, cut into bite size pieces ½ cup diced pistachio’s ½ shaved Spanish Manchengo 3 oz prosciutto or serrano ham. riped (optional) Grilled salmon (optional) For Lime & Honey Dressing 2 tablespoons orange blossom honey 1 ½ tablespoons [&hellip]

Ingredients: For Strawberry & Crème Pops 2 cups whole strawberries 8oz greek yogurt Touch of honey For Strawberry & Mint Pops* 2 cups whole strawberries Touch of honey Small bunch of chopped mint (to taste) Directions: In mixer, combine berries and touch of honey. Pour berry mixture in ice-pops mold, then layer with Greek yogurt. [&hellip]

Ingredients: 1 cup almond meal 1/3 cup coconut flour ¼ tsp baking powder ¼ cup extra virgin olive oil (California olive ranch good here) 2 organic eggs 1/3 cup plus 3 tablespoons sugar (cane is better) ¼ cup greek yogurt (fage or chobani best) 2 tsp orange zest ¼ tsp almond extract 3 pears halved [&hellip]

Ingredients: 1 bag of large marshmallows 1 box of graham crackers (try a gluten free brand if anyone in your family has an intolerance) 1 clamshell of Well•Pict strawberries 1 bag chocolate chips, semi-sweet Directions: To serve traditionally, cover graham cracker with melted chocolate, and top with Sliced strawberries and toasted marshmallows. For a deconstructed [&hellip]

Ingredients: 1 loaf, unsliced challah, Hawaiian, or brioche bread 1 pound Well•Pict strawberries 1 8-oz package cream cheese, softened 1 tbsp agave Zest of one orange ¼ tsp vanilla extract Directions: In a medium bowl, mix together the cream cheese, sugar, zest, and vanilla. Slice the strawberries very thin. Slice bread into ¼ inch thick [&hellip]

Ingredients: 1 baguette (sliced on bias, toasted with olive oil, salt, and pepper) 1/2 lb wedge of Brie cheese 12 ounces fresh Well•Pict raspberries 2 tbsp finely chopped shallots 1 tbsp chopped cilantro 1/2 tsp lime zest ½ juice of lime 1T olive oil a good pinch of salt Directions: Fold raspberries, shallots, cilantro, lime [&hellip]

Ingredients: For Wontons 8 oz. boneless, skinless chicken breast 2 tsp. canola oil 2 tbsp. chopped fresh basil 2 tbsp. chopped cilantro 2 tbsp. chopped green onions 24 small wonton skins 1 egg, lightly beaten 3 tbsp. unsalted butter Salt and freshly ground pepper For Sauce 1 1/2 cups freshly squeezed orange juice 1/2 cup [&hellip]

Ingredients: 4 cups raspberries and/or strawberries 2 tablespoons chia seeds 20 almonds, roasted and chopped ¼ cup cooked quinoa ¼ cup shaved coconut flakes 16 oz greek yogurt, plain, honey, or vanilla Directions: Put all ingredients except the yogurt and coconut shavings in a bowl. Then, using the yogurt like a dressing, toss everything together. [&hellip]

Ingredients: Your favorite box recipe brownie mix, plus any ingredients called for on the box. 1 basket Well•Pict Strawberries 1 cup unsalted butter, softened 3 to 4 cup confectioner’s sugar ¼ teaspoon salt 1 tablespoon vanilla extract 3-4 tablespoons milk or heavy cream Directions: Follow box recipe, and fill mini-muffin or tartlet pan cups ½ [&hellip]

This delicious Well•Pict original recipe blends nutty and sweet flavors, for a light dessert that’s perfect as an appetizer or any springtime meal. A unique treat for your St. Paddy’s Day celebration. Ingredients: 1 ½ Cups Well•Pict Strawberries 1 Pkg Pistachio Instant Pudding 1 Cup Milk Pre-made Tart/Pie Shells Gold Sugar Pearls Directions: Rinse and [&hellip]

This fun smoothie is a great way to get more fruits and veggies into the kids- and even though it contains spinach, they won’t turn up their noses because it’s yummy! Ingredients: 1 1/2 ripe bananas, peeled, diced and frozen 6 ounces fresh strawberries 1 whole orange, peeled and cut into segments 2 cups packed [&hellip]

Ingredients: 3 cups fresh Well•Pict Raspberries 2 tbsp. coconut oil 1 egg 1 ½ cups almond meal 2 tbsp. cinnamon 2 tbsp. (approx.) slivered almonds Drizzle of orange blossom honey Plain or Vanilla Greek yogurt Directions: Preheat oven to 350°. Cover the bottom of baking dish with fresh Well•Pict Raspberries, drizzle honey over the top. [&hellip]

Ingredients: 1 loaf Puglisi, Ciabatta or, Rustic Italian Bread—NOT French or Sourdough ½ cup extra virgin olive oil (such as California Arbequina) 1 large sprig fresh rosemary, diced small 8 oz. fresh goat cheese, room temp (Nicolau Farms out of Ceres is the best! Or Laura Chenel Chevre) 4 oz. cream cheese, room temp 1 [&hellip]

Ingredients: 1 pork tenderloin, cut into medallions ½ cup extra virgin olive oil ¼ cup butter ½ cup red wine (cabernet, merlot or Malbec) 1 large sprig fresh rosemary 1 large jar apricot preserves 2 large containers of fresh Well•Pict Raspberries Pinch of sea salt and pepper to taste Directions: In a large skillet on [&hellip]

Ingredients: 4 – 6 ounce salmon filet, boneless ½ cup mayonnaise or extra virgin olive oil for grilling (your choice, mayonnaise is best for removing skin) 16 oz. fresh spinach 8 oz. crumbled feta (French or Greek are best) 1 small container fresh Well•Pict Strawberries, sliced 2 small container fresh Well•Pict Raspberries 6 oz. pistachio’s [&hellip]

Ingredients: 1 1/2 cups white rice flour 3/4 cup tapioca flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder 1 teaspoon xanthan gum 4 eggs 1 1/4 cups white sugar 2/3 cup mayonnaise 1 cup milk 2 teaspoons gluten-free vanilla extract 1 cup of diced strawberries 1-1/2 cups granulated sugar, plus 2 [&hellip]

Ingredients: For Filling 1 1/2cups ricotta cheese 2 oz goat cheese 2 tbsp toasted pecans finely chopped 1 1/2 tsp strawberry liqueur or strawberry dessert wine Kosher salt (to taste) For Dough 3 cups all purpose flour 4+1 eggs (for egg wash) 2 tbsp olive oil 1 tsp Kosher salt For Sauce 8 oz Well•Pict [&hellip]

– Lactose Free – Ingredients: 1 small package fresh Well•Pict Strawberries, cut into chunks 3-4 ripe bananas 1 cup unsweetened vanilla almond milk 2 eggs 1 tbsp. baking powder 3 cups old fashioned oats 2 tbsp. honey Directions: 1. Preheat oven to 375° 2. Using a fork, smash the bananas in a medium sized mixing [&hellip]

3 Berry Compote: 1 1/2 cups hulled and sliced strawberries 1/2 cup Raspberries 1/2 cup Blackberries 2-3 Tablespoons sugar Pinch of Cinnamon Juice of one Lemon Combine sugar, lemon juice and cinnamon in small saucepan over medium heat. Stir until sugar dissolves. Let simmer for a brief moment, take off heat and cool. Once cooled [&hellip]

Ingredients: 2 heads romaine lettuce, chopped 1 heaping cup baby arugula 2 heaping cups baby spinach ¼ cup red onion diced very small 4 slices bacon (cooked crispy & diced to crumbles) 1 container fresh Well•Pict Strawberries, sliced 3 hardboiled eggs, diced 4 oz. steamed Quinoa 4 oz. toasted slivered almonds 4+ oz. shredded carrots—depending [&hellip]

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  • WellPict - Berries
  • P.O. Box 973 Watsonville, CA 95077
  • 831-722-3871
  • 831-722-6340


209 Riverside Road
Watsonville, CA 95076
Main Office: 831-722-3871
Shipping Department: 831-722-7734
Sales Fax: 831-722-6340

Sparkling Pink Lemonade Recipe / Pink Lemonade Recipe / Grenadine Lemonade Recipe

I have mentioned about the granadine syrup which hubby got for me in my blue curacao mocktail recipe post. I used that to make a yummy pink lemonade drink and it is not an ordinary drink, it is a sparkling one. Sparkling makes everything taste so sparklingly yummy right..

I still have more than half a bottle left in both the curacao syrup as well as this grenadine syrup. Let me know if you have any recipes which uses that..

Preparation Time : 10 mins

Serves – 1

Grenadine Syrup- 1 to 2 tblspn (I used Monin)
Lemon Juice – 1 tblspn or to taste

Icecubes as needed
Simple Syrup – 2 to 3 tblspn or as needed (Recipe below)
Club Soda as needed

Now pour in soda water and mix, mix and mix..

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!


A hearty and spicy dip that will score well with Big Game enthusiasts.

Burrata with Honey and Peaches

Burrata is a fresh Italian cheese made from mozzarella filled with cream.


The buttery taste of creamy burrata bursts to life alongside roasted red and green grapes that can be marinated up to a day ahead.

Chicken & White Bean Soup

This recipe is super easy with the help of Eddie's rotisserie chicken.

Chicken Satay with Peanut Dipping Sauce

This delicious Thai appetizer can be prepared mild or extra spicy.

Comforting Mulled Wine

Cozy up to a mug of this warm spiced wine, simmered with brandy and Cointreau.


Eddie’s famous crab dip makes this recipe a cinch to prepare—and perfect fare for plotting your spring trip to the bay!

Double-Mushroom Grilled Pizza

A winning combination of earthy mushrooms and tangy goat cheese—perfect for game day entertaining.


Entertain your guests with this smorgasbord-of-an-appetizer featuring our scratch-made butternut squash bisque. Set up your “bisque bar” with an array of tempting gourmet toppings, including your own do-it-yourself candied bacon.


Fun-filled, versatile, and a cinch to throw together, the hardest thing about fondue is remembering NOT to double dip!


Both literally and figuratively "cheesy," this inherently social throwback has been a mainstay of dinner parties, sleepovers, and girls' nights in since the mid-20th century. Fun-filled, versatile, and a cinch to throw together, the hardest thing about fondue is remembering NOT to double dip!

Eddie's Lobster BLT

An elegant appetizer for two, served in martini glasses.


Apples, Gruyère and caramelized onion are the perfect marriage for this fall appetizer.

Fresh Mozzarella, Pear & Prosciutto Roll-Ups

An interesting addition to an antipasto and a unique way to top a salad.


A delicious appetizer or side dish, featuring colorful heirloom tomatoes with a fresh herbal finish.


This colorful Israeli inspired charoses is composed with pistachios, dried apricots and golden raisins to give a glistening "jewel" effect.

Ole Guacamole

A very basic recipe with fun variations to make it your own.


An easy, delicious "go-with" for any meal featuring local, ripe tomatoes, crusty ciabatta bread and coarse heirloom salt.


They say knowing when to “green and berry it” is the secret ingredient to a strong relationship, so watch the sparks fly when you prepare (and enjoy) this healthy dish together.

Shrimp & Mango Quesadillas

A festive do-ahead appetizer for summertime entertaining.

Thanksgiving Autumn Salad

Roasted pears, Serrano ham, toasted hazelnuts and Maytag blue cheese make this recipe perfect for fall entertaining.


Warm chevre medallions and crisp Granny Smith apples add wonderful texture to this fall salad.

Watch the video: Κομπόστα βερίκοκο εύκολα και γρήγορα -