In the meantime, combine all prepared ingredients except the sparkling water in a sous vide bag. Vacuum seal it and slowly lower it into the prepared water bath. Cook for 30 minutes.
When the fruit is cooked and softened, transfer to a food processor. Process on high until it’s pureed. Taste and add more honey or your preferred sweeteners if desired. Add more water if the puree is too thick.
Refrigerate the fruit puree until it’s completely chilled, about 30 minutes.
When ready to serve, place 3 tablespoons fruit puree in a wine glass; mix it with a little bit of sparkling water with a spoon until well dissolved. Then top it with more sparkling water till the glass is 3/4 full. Repeat this step for the rest of the servings.
Garnish with fresh mint, lemon slices, lime slices, or a few fresh cranberries.
If you don’t have a sous vide machine, combine all ingredients except the sparking water in a small baking dish and bake at 400°F for 20-22 minutes until the fruit is bubbly.
This recipe makes about 2 cups of the fruit puree. If you have leftover puree, it can be stored in the fridge for up to two weeks.
Nutrition facts are calculated without sparkling water or champagne.