sparkling pineapple dessert soup

2 cups ROCKET SPARKLE wine (any sparkling wine would do but..ours is best!:)

3 cups grated pineapple flesh

2 tbsp fresh squeezed lemon juice

toasted coconut

  1. grate the pineapple… peel the pineapple and cut it in half. In the middle of the fruit is a hard core. grate down to the core, but do not grate the core.
  2. combine pineapple and lemon
  3. mix in the sparkling wine
  4. serve immediately, do not refridgerate
  5. top with toasted coconut

*adapted from a recipe by Mark Bittman of the New York Times