Pomegranate Champagne Recipes

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POMEGRANATE CHAMPAGNE COCKTAIL



Pomegranate Champagne Cocktail image

Provided by Ellie Krieger

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 4

1 teaspoon fresh pomegranate arils, optional
4 ounces Champagne
1/2 teaspoon store bought pomegranate juice
1 teaspoon cassis

Steps:

  • Place fresh pomegranate arils, if using, into a Champagne flute. Pour Champagne into flute, add pomegranate juice and cassis.

POMEGRANATE CHAMPAGNE SPRITZER RECIPE BY TASTY



Pomegranate Champagne Spritzer Recipe by Tasty image

Here's what you need: pomegranate, lemon, water, champagne

Provided by Alix Traeger

Categories     Drinks

Yield 6 servings

Number Of Ingredients 4

½ pomegranate
½ lemon
½ cup water
1 bottle champagne, to taste

Steps:

  • Cut the pomegranate in half, and hit it over a bowl with a wooden spoon to release the seeds.
  • Squeeze half a lemon over the pomegranate seeds.
  • Pour a half cup of water over the seeds and lemon juice, and spoon the mixture into ice tray of choice.
  • Freeze the cubes for an hour or until solid.
  • In a glass, put one cube and then top with champagne.
  • Watch the drink transform while the ice cube melts.
  • Enjoy!

CHAMPAGNE AND POMEGRANATE COCKTAIL



Champagne and Pomegranate Cocktail image

Provided by Food Network Kitchen

Time 5m

Yield 1 drink

Number Of Ingredients 4

1 sugar cube
1 fluid ounce pomegranate juice
3 fluid ounces dry sparkling wine
Pomegranate seeds, optional

Steps:

  • Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve.
  • Yield: 1 drink

POMEGRANATE CHAMPAGNE COCKTAIL



Pomegranate Champagne Cocktail image

Provided by Food Network

Yield 2

Number Of Ingredients 7

2 sugar cubes
1 to 2 dashes Angostura® bitters
1 cup cold, brut Champagne or sparkling wine
1 1/2 tbsp. ruby grapefruit juice
1 1/2 tbsp. Campari®
1/4 cup Pama® pomegranate liqueur
Garnish: orange peel

Steps:

  • 1. Moisten the sugar cubes with a dash or two of bitters and drop into each champagne flute.
  • 2. Add the juice, Campari and Pama to the sugar cube and stir to mix.
  • 3.Gently pour in the champagne, stir once and serve with the orange peel.

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