Freixienet Alcohol Removed Sparkling White Recipe

Chill and prep

Place the Freixenet alcohol removed sparkling white in the refrigerator at least 2 hours before serving so it is well chilled. If using fresh pineapple and lime, prepare and chill them as well. Place serving glasses (flutes or coupe) in the fridge or freezer for 10–15 minutes if you prefer very cold glassware.

Prepare fruit mix

In a small measuring cup or pitcher, combine the pineapple juice (1 cup), passion fruit puree (1 tbsp), and fresh lime juice (1 tbsp). Stir to combine. Taste and add the simple syrup (1 tsp) if you want a touch more sweetness. The mixture should be bright and slightly tropical — adjust passion fruit or lime to balance acidity and fruitiness.

Optional chilling of mix

If the fruit mix is warm, chill it briefly in the fridge for 10–15 minutes or add a few ice cubes to cool, then remove the ice so it doesn't dilute when mixed with the sparkling wine.

Add fruit base to glass

Pour about 2 tablespoons of the prepared fruit mix into each chilled flute (this recipe yields enough fruit mix for 6–8 flutes at ~2 tbsp each — adjust poured amount to taste). For a slightly fruitier drink, increase to 3–4 tbsp.

Top with sparkling wine

Slowly pour the chilled Freixenet alcohol removed sparkling white into each glass over the back of a spoon or down the side to preserve carbonation, filling the glass but leaving a small gap at the top to avoid overflow (~3.5–4 oz / ~100–120 ml per flute). If you prefer a lighter finish, add 1–2 tablespoons of club soda after adding the sparkling wine.

Final touch and garnish

Gently stir once with a long bar spoon to incorporate the fruit mix with the sparkling base (one gentle stir is sufficient). Garnish each glass with a pineapple wedge on the rim, a thin lime wheel floated on top, and a small sprig of fresh mint tucked at the rim or floated.

Serve immediately while fizzy. Recommended serving temperature: 38–45°F (3–7°C). If making a pitcher, combine fruit mix and chilled Freixenet in a chilled pitcher (use same proportions: ~2 tbsp fruit mix per flute equivalent) and pour into glasses just before serving to preserve bubbles. Leftover opened bottle should be resealed with a sparkling wine stopper and refrigerated; consume within 24–48 hours for best effervescence.

Variations: Swap pineapple for mango or peach nectar, increase passion fruit for more tropical aroma, or add a few drops of nonalcoholic bitters for depth. For a mocktail version with less carbonation, omit the sparkling wine and use chilled sparkling water or a nonalcoholic sparkling wine alternative.