Fizzy Recipe

Prep the fruit

Rinse the strawberries and blueberries thoroughly. Hull and quarter the strawberries so the pieces are bite-sized; leave the blueberries whole. Pat the fruit dry with paper towels to remove excess moisture so the yogurt layers don’t become watery.

Sweeten and flavor the yogurt

In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until smooth and fully combined. Taste and adjust sweetness by adding up to 1 more teaspoon honey if desired.

Make the fizzy berry mix

In a small bowl or measuring cup, gently fold together the quartered strawberries, blueberries, and lemon zest (if using). Add the sparkling water and the chilled prosecco or sparkling apple cider (use only sparkling water if you prefer nonalcoholic). Stir once — do not overmix — so the berries are lightly coated and the mixture becomes slightly effervescent. Let sit 1–2 minutes to allow the bubbles to infuse the fruit.

Assemble the parfaits

Choose 2–4 clear serving glasses (this recipe yields 2 generous or 3 smaller servings). Spoon about 1/3 of the sweetened yogurt into the bottom of each glass. Add a layer of the fizzy berry mixture (about 3–4 tablespoons per serving), then a light sprinkle of granola (about 2 tablespoons). Repeat, adding another 1/3 yogurt, more berries (reserve some berries and liquid to drizzle on top), and a final spoonful of granola. Finish with the remaining yogurt on top.

Top and garnish

Spoon the reserved fizzy berry liquid and a few berries over the top layer so each parfait gets a sparkle. Scatter the remaining granola for crunch. Garnish with chopped mint leaves and optional microgreens or edible flowers for a bright, breakfast-appropriate presentation.

Serve immediately

Serve the parfaits right away so the sparkling water/sparkling cider retains its fizz. If you must hold them for a short time (no more than 20 minutes), keep chilled in the refrigerator and add the remaining fizzy liquid and granola just before serving to preserve texture and effervescence.

Notes and variations

For a vegan version, use coconut or almond yogurt and replace honey with maple syrup. Swap berries for diced stone fruit (peaches or nectarines) for seasonal variation. To make single large serving, scale layers accordingly. If you prefer less fizz, omit the prosecco/sparkling cider and use only sparkling water.