Sparkling Fruit Smoothies

Half smoothie, half spritz. Blend yogurt and fresh fruit until smooth, pour into glasses three-quarters full, then top with ice-cold champagne or sparkling water for a fizzy, celebratory brunch drink.

The nutmeg is an unexpected but brilliant addition. Just a pinch, grated fresh, adds a warm, spicy undercurrent that makes the fruit taste more complex. You won’t identify it as nutmeg, but you’ll notice something is making this taste more interesting than a plain smoothie.

Use whatever fresh fruit is in season. Berries, peaches, mangoes, and bananas all work. Frozen fruit makes the smoothie thicker and colder if you want more of an icy slush texture.

Pour the bubbly on top, not into the blender. Blending kills the carbonation. A gentle stir with a long spoon is all you need to combine the layers while keeping the fizz alive.

Chef Tips

• Champagne makes this a proper brunch cocktail. Sparkling water keeps it non-alcoholic. Ginger ale adds extra sweetness and spice.
• Chill the glasses in the freezer before serving. Warm glass flattens the bubbles faster.
• Fill only ¾ full with the smoothie base. You need headroom for the sparkling topper and the fizz it creates.

Variations

• Mimosa smoothie: Use orange juice yogurt and fresh peaches topped with champagne for a mimosa-smoothie hybrid.
• Berry spritz: Blend mixed berries with vanilla yogurt and top with prosecco.
• Tropical fizz: Use mango and pineapple with coconut yogurt, topped with sparkling water and a squeeze of lime.