KIWI COCKTAIL BY WILL FROLIC FOR FOOD

KIWI COCKTAIL BY WILL FROLIC FOR FOOD

Renee here from Will Frolic for Food! I hope you all are enjoying some lovely Summer sun, wherever you are. Summer makes me crave fruit (and coconut water). I could eat it for every meal, practically (who am I kidding, a girl needs toast). During the Winter I really don’t give a damn about fruits. But… Read more »

kiwiproseccococktail7.10.14-01
Renee here from Will Frolic for Food! I hope you all are enjoying some lovely Summer sun, wherever you are. Summer makes me crave fruit (and coconut water). I could eat it for every meal, practically (who am I kidding, a girl needs toast). During the Winter I really don’t give a damn about fruits. But I’m eating boatloads of apricots, peaches, blueberries, blackberries — if I can find them — and as many rasperries as I can get my hands on. I know, I know — I’m preaching to the choir here. EVERYONE digs fruit in the Summer. 

So, this cocktail. Well, technically, it’s a “cocktail-like” drink as there’s no hard alcohol involved. Mimosa’s fall under the same category. This one’s pretty simple — simple enough that I can claim to have invented the recipe, and I’m nothing like a professional mixologist. Which means it’ll be easy for you to make — less headaches, more booze. Done and done. 

Recipe (makes 2 servings)

You’ll need: 
2-3 kiwis
3 tablespoons coconut sugar + 1 teaspoon hot water (or sub with 2 tablespoons coconut nectar)
a dry champagne, like Prosecco
ice cubes

slices kiwi, to garnish

Halve kiwis and scoop out the fruit (as you would an egg).
Discard the skin. 
Mix coconut sugar and hot water to create a syrup. 
In a blender, combine kiwi, coconut sugar syrup, champagne, and ice cubes (I used two, but use as many as you like).
Pour into champagne glasses and garnish with kiwi slices. Serve immediately.