March 7, 2023

Bubbles and Balls

By Christine Burns Rudalevige

Feature Photography by Derek Bissonnette | Styling by Catrine Kelty

The trick to making the striped fruit juice ice cubes in this recipe is patience. Add blood orange juice a third of the way up your ice mold and freeze for two hours. Add enough grapefruit juice to fill the mold two-thirds full and freeze two hours more. Fill the mold almost all the way with Maine Root lemon-lime soda (this does expand a bit as it freezes) and freeze overnight.

Print Recipe

Makes

drink

Ingredients

1 3- inch fruit juice ice cube
4 ounces brut rose sparkling wine
Globe-bottomed wine glass
Citrus twist

Instructions

Place fruit juice ice cube in bottom of the glass. Pour sparkling wine over it. Garnish with citrus twist and serve.

edible MAINE - Bubbles and Balls — Photography by Derek Bissonnette | Styling by Catrine Kelty

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.