Sparkling Raspberry Pear Mocktail

Make a quick and easy Sparkling Raspberry Pear Mocktail that's both festive and yummy! Great at a party or just splurging at home without breaking the bank!Happy February!!  I’m a fan of mocktails!  Partially, because I’m a mom and I can share with my daughter, but also (if it’s a good one) because I can drink a few without missing the alcohol (or the possible hangover) and still feel like I’m splurging.  This Raspberry Pear mocktail is extremely easy to make and tastes and looks quite festive.  It also has this pretty red/pink color that works perfectly for any Valentine’s Day event or baby shower.  I love the taste and price of the Sparkling Pear drink ($3/bottle from IKEA), but you can also swap it for another sweet sparkling fruit juice or Cava/Prosecco to make it more adult.  I’ve been drinking this throughout the holidays, so I figured its time to share it with you!  Also, for any raspberry growers out there…try this in the summer.  Fresh from the garden!  It’s amazing!!


Raspberry Pear Mocktail

WHAT YOU’LL NEED:
  • Chilled Sparkling Pear Drink from IKEA
  • Chilled Raspberry Coulis (Recipe below)
  • Fresh Raspberries for garnish

1. Pour some raspberry coulis in the glass.  Tilt and twirl the glass while pouring to cover the bottom of the glass.

How To Make Sparkling Raspberry Pear Mocktail

2. Add the Sparkling Pear drink.

3. Place two raspberries in the drink (they float!)

4. Enjoy!  Cheers!


Raspberry Coulis

WHAT YOU’LL NEED:
  • 2 Cups Fresh Raspberries
  • 1/4 Cup Sugar
  • 1/8 Cup Water

1. Add the raspberries, sugar and water to a saucepan (#1) and bring to a boil over medium heat.  Use a spatula or spoon to start mashing up the raspberries and mixing with the sugar and water.

How To Make Raspberry Coulis for Sparkling Raspberry Pear Mocktail

2. When mixture starts to boil, turn heat to low.  Continue cooking, stirring occasionally, until the raspberries have completely broken down and sugar is dissolved (#2), about 12-15min.

3. Strain through fine-mesh colander to separate the seeds and solids from the coulis.  Discard seeds and solids (#3).

4. Place coulis in the fridge.  It should last about a week.

TIPS:

  • I tend to strain right from the saucepan as I’m a bit impatient and also like that it’s less thick when it’s hot/warm. You can let it cool first and then strain it.  If it seems too thick or clumpy, put it in the blender first and purée.
  • I like to put the coulis in a squeeze bottle. It makes it extremely easy to add the coulis to any drinks or desserts (not to mention that it takes up little room in the fridge).
  • Other great pairings with coulis (that I’ve personally tried):   Molten Chocolate Cake, Chocolate Mousse, Angel Food Cake, Cheesecake
  • If you make the coulis in the summer, you can also freeze it for later in the year.

If you like raspberry and pear, I hope that you’ll give this recipe a try.  What’s your favorite mocktail?  Let me know in the comments!

Cheers!    Nikole

Similar Posts