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Simmerandsage » Recipes » Pomegranate Bellini

Pomegranate Bellini

December 31, 2020

By simmerandsagePublished: December 31st, 2020Updated: December 29th, 2022
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When it comes time to celebrate, we all want a bubbly drink in our hands. This Pomegranate Bellini is a bubbly, festive way to celebrate any occasion. It’s made with sparkling Prosecco and a homemade pomegranate syrup that you’re going to love!

Close up of the bubbles of a Pomegranate Bellini cocktail in a flute glass

What is a Bellini?

The Bellini cocktail originated in Italy and is traditionally made of peach puree and Prosecco. It has a light, crisp and slightly sweet flavor.

The Bellini is typically served in a flute glass and is used to celebrate many occasions, from casual daytime brunches to fancy New Years Eve bashes.

Three flutes of bellini prosecco cocktails

Bellini vs. Mimosa

While the Bellini and the Mimosa are similar, they do have a few distinct differences. The most obvious is their basic ingredients: The Mimosa is made of Champagne and orange juice, while the Bellini is made of Prosecco and peach puree.

The Mimosa is more popular, probably because it was the first sparkling wine to be mixed with a fruit juice and also because it is easier to make than a Bellini.

Prosecco being poured into a flute glass

The Bellini requires you to make a puree or nectar out of peaches, whereas with a Mimosa all you have to do is pour the OJ.

How to make the Pomegranate Syrup

For this Pomegranate Bellini, we are swapping the seasonal flavor of pomegranate for peaches, which makes this cocktail a natural choice for the holiday season, especially New Years. The pomegranate syrup is made from three simple ingredients:

  • Pomegranate juice
  • Sugar
  • Lemon juice

Making the pomegranate syrup is simple. Put the juice, sugar and lemon juice into a saucepan and just let it simmer for about an hour on the stove. You don’t really need to watch it. Just give it a quick stir from time to time. You’ll have enough for plenty of cocktails.

pomegranate syrup coating a wooden spoon

We just used the syrup in some delicious Holiday Manhattan Cocktails on Christmas. The syrup is a perfect balance of sweet and tart and adds such a cool flavor dimension to drinks. It’s also a really delicious balance to a dry champagne or Prosecco.

Which Champagne is best for this Pomegranate Bellini?

The short answer is none! Prosecco is usually what I grab when I’m looking for something bubbly – it’s almost guaranteed to be nice and dry and crisp, and the price point is much lower than Champagne.

If Champagne is what you’re looking for, my advice would be to pay up for a better bottle, and whatever you do, don’t mix it with juices or syrups. An excellent bottle of real Champagne (and it can only legally be called Champagne if it comes from the Champagne region of France) should be savored all by itself.

Top down view of Pomegranate Bellini

This is why I say, go for a Prosecco for this Pomegranate Bellini. And by definition, a Bellini is supposed to be made with Prosecco anyway.

When you make this Pomegranate Bellini, I’d love to hear about it! Drop a rating or leave a comment below. Cheers!

For more festive drink recipes, try these:

  • Holiday Moscow Mule with Pomegranate and Sage
  • Fig Old Fashioned Cocktail
  • Fresh Mint Julep
  • Blood Orange Sparklers
  • Jalapeño Paloma

Pomegranate Bellini1 300x300

Pomegranate Bellini

Easy recipe for a sparkling, festive Prosecco cocktail made with homemade pomegranate syrup
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Drinks
Cuisine American
Servings 6

Ingredients
  

  • 1 bottle Prosecco
  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 1 Tbsp. lemon juice
  • pomegranate arils garnish, optional

Instructions
 

  • Make the pomegranate syrup: Combine pomegranate juice, sugar and lemon juice in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for one hour, stirring occasionally. The mixture should coat the back of a wooden spoon. Remove from heat and allow to cool to room temperature. It will continue to thicken as it cools.
  • Pour 1-2 teaspoons of pomegranate syrup into each chilled champagne flute. Add the Prosecco. Stir gently to dissolve the syrup. Garnish with pomegranate arils if desired.
Keyword cocktail
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Hi! I’m Jackie.

Jackie

I’ve been cooking for as long as I can remember. To me, food is art, food is life and food is love. A delicious meal, lovingly prepared, is a wonderful gift to give. I love eating out, engaging with chefs and sharing in their excitement about what they’ve created.

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