Prep: 12 minutes. Make the juice the night before, cover, and store in the fridge. Be sure to give it a stir before adding the sparkling wine.


Credit: Yunhee Kim; Styling: Dawn Sinkowski

Recipe Summary test

Makes 12 servings (serving size: 8 ounces)


Ingredient Checklist


Instructions Checklist
  • Remove the skin from the pineapple. Cut it lengthwise into quarters. Cut off the thick core from each quarter. Slice 2 of the pineapple quarters lengthwise into long spears; wrap in plastic wrap and refrigerate until ready to serve.

  • Chop the remaining pineapple quarters into chunks. In a food processor, puree the pineapple with 1/2 cup of the orange juice. Pour into a large pitcher.

  • Using the processor, puree the bananas with 1/2 cup of the orange juice. Stir into the pitcher. Add the remaining orange juice, maple syrup, grenadine, and lemon juice. Cover and refrigerate until well chilled.

  • In each of 12 tall glasses, pour 1/2 cup juice and 1/2 cup sparkling wine. Garnish each with a pineapple spear.

Nutrition Facts

177 calories; protein 1g; carbohydrates 26g; fiber 2g; sodium 3mg; calcium 17mg.