Sparkling Passion Fruit Rosé

Passion fruit sounds exotic, doesn’t it?  As if it were only available on some tropical island.  But I’ve got exciting news for you:  Most local grocery stores carry it, and it’s extremely easy to use.  You can usually find it near the kiwis and mangoes.

I created a clean, refreshing cocktail for you to toast the people you love over the next two weeks: Something with a little Saint Valentine spirit, not overly sugary or loaded with red dye no melted conversation hearts.  Just cold, crisp, sparkling rosé with the sweet tang of fresh passion fruit juice.

It’s so easy, it’s almost not even a recipe.  

P.S.  Would you be interested in learning other ways to cook with fresh passion fruit?  Let me know in the comments below!

Food La La Recipe: Sparkling Passion Fruit Rosé   

Serves: 3


  • 4 passion fruits, will yield almost 3 TBS of juice
  • Bottle sparkling brut rosé (I used Mumm Napa, but pick out your favorite!)
  • Three champagne flutes – place in freezer


  1. Place a small sieve over a small bowl or jar.
  2. Cut each passion fruit in half lengthwise and scoop out inner fruit.  Place in sieve.
  3. With a spatula or spoon, press the pulp to release the juice and collect in the jar. 
  4. Remove flutes from freezer and pour half of juice in each.  Top with sparkling rosé.  Bubbles from the juice will form—stir with a spoon to break up, then serve immediately.



PSST!  Some recipe notes:

*Note:  Don’t throw away the passion fruit pulp and seeds!  This stuff is gold.  Try it as an ice cream topping (over creamy vanilla would be excellent), or blend it up in a smoothie.  It's even great right off a spoon.