Pomegranate Bellini
Easy recipe for a sparkling, festive Prosecco cocktail made with homemade pomegranate syrup
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.
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