Complete with a fun little video too.
It was kind of a spur of the moment thing.
Please excuse the odd music and not so perfectness of this whole video idea.
Alright, but here is thing, I am turning over a new leaf.
Before a few days ago, I kind of thought drinks where a little lame.
Growing up I was mostly a water drinker. Well actually, a sparkling water drinker. There is this grocery store back in Ohio called Marc’s and it carried some of the cheapest, best tasting, sparkling water around, Mendota Springs. I swear it’s was Ohio’s best kept little secret because it was so good. The carbonation was insanely intense.
The most awesome part was that it really was just carbonated water, nothing else. No sugar and no weird ingredients.
Marc’s is a store for people who want to shop CHEAP. It’s not anything like Whole Foods (just opened up here last week!), Heinen’s, Giant Eagle, Safeway, Von’s, Fred Meyers, Albertson’s, City Market (my usual store – also called King Sooper’s in Denver), Publix, Piggly Wiggly, Ralph’s (could I possibly have missed any?) or any other normal grocery store.
Really, it is just kind of something you have to see. Some people are down right disgusted by Marc’s and will not even set foot in the store. Personally, I miss Marc’s. I am pretty sure it’s an Ohio only store, but every time we visit we always hit up Marc’s.
FYI, if you are in the area they have the best produce around.
Nothing beats it if you ask me.
Anyway, sparkling water was my drink. I was never a soda girl, all though I did love lemonade, but what kid in their right mind doesn’t?
As for the rest of my family, my brothers drank a little pop (soda) here and there, but nothing too exciting. Mom and dad have always been beer drinkers, nothing mixed other than the occasional margarita for my mom. So pretty boring.
The other day though, I got the urge to create a drink. I am pretty sure it was because of all the berries on sale in the store. Basically berries just make me happy, and apparently they bring on fun ideas too because I have way too many fruity things heading your way the next month.
I am going heavy on the tropical flavors because little old me will soon be breaking out of Summit County and heading to Florida in June for a girl’s trip with my grandma. So now, all my mind can think of is fun, colorful foods.
Nothing wrong with that though.
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.
You know, it is funny because I have so much fun creating foods for certain holidays and celebrations, but the thing about my family is that since we moved to Colorado we almost never really celebrate anything other than Thanksgiving, Christmas and Easter. Although, Easter this year was pretty pathetic since half the family was MIA.
Oh well, oh well, guess I’ll just have to celebrate holidays my own way.
For the drinkers in my family I added the booze, and for me I kept it virgin. Tried both versions and both are extra delicious.
If for no other reason, make them just to stare at them. I mean, could a drink be any prettier? I got exited just looking at these.
Raspberry-Rhubarb Bellini Smoothie with Blueberries (Virgin...or not so Virgin).
Yields: 3-4 DRINKS
- Rhubarb Simple Syrup
- 4 stalks rhubarb, chopped
- 1 1/3 cup sugar
- 2 cups water
- 1 sprig fresh mint, chopped
- Raspberry-Rhubarb Bellini Smoothie with Blueberries
- 12 ounces fresh or thawed frozen raspberries, plus more for garnishing
- 1/3 cup rhubarb simple syrup
- 1 cup frozen blueberries, divided
- 4 to 6 (12 ounce) bottles sparkling water, Prosecco, or other sparkling wine, chilled
- 6 ounces fresh blueberries
- fresh mint, for garnish
!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!
But don’t just stare. No, no, no, no, no (as Asher would say), they are just too delicious for that.