Tropical Champagne Food

TROPICAL BELLINIS

Tropical Bellinis image

Provided by Ree Drummond : Food Network

Time 4h10m

Yield 12 servings

Number Of Ingredients 6

Ingredients

One 46-ounce bottle pineapple juice
1 cup sweetened coconut drink, such as Silk or Coconut Dream
1 cup orange juice
24 maraschino cherries
12 pineapple spears
Prosecco or sparkling water, for topping

Steps:

Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve.
To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear.

TROPICAL CHAMPAGNE

Tropical Champagne image

Not a true champagne at all, but a light sparkly, tropical drink. You can easily omit the extract and use coconut rum if you prefer.

Provided by PalatablePastime

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 ounce light rum
1/2 ounce creme de banane
1/2 ounce Amaretto
1/4 teaspoon coconut extract
2 ounces prepared prepared sweet-and-sour mix
8 ice cubes
4 ounces club soda

Steps:

Combine rum, creme de banana, amaretto, coconut extract, sweet and sour mix, and ice cubes in a cocktail shaker; shake vigorously.
Pour into serving glass; add club soda, stirring gently to mix.

TROPICAL FRUIT CHAMPAGNE GRANITA

Tropical Fruit Champagne Granita image

Categories Fruit Dessert Low Fat Pineapple Sparkling Wine Spring Vegan Passion Fruit Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 9 cups, serving 6

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
3 cups 1/2-inch chunks fresh pineapple (about 1), peeled and cored
4 cups chilled passion-fruit nectar or juice
3/4 cup chilled Champagne

Steps:

In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
In a blender or food processor purée pineapple with 1/4 cup plus
2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.
Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
Scoop granita into serving bowls.

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