summary

This festive cocktail gets a pretty color and autumnal taste from red pomegranate juice, complemented by the fresh tang of citrus and the sparkle of champagne. Best made to order and served in a champagne flute to preserve the bubbles, this pomegranate mimosa recipe brings vibrant color and delicious flavors to Sunday brunch or a holiday cocktail party.

ingredients

6 ounces Champagne or Prosecco
½ ounce pomegranate juice
¼ ounce fresh mandarin juice
Sugar for rim
1 heaping teaspoon pomegranate arils, for garnish
Mandarin slice, for garnish
Cut orange, for coating rim

directions

Rub the rim of a champagne flute with the cut orange and dip into sugar.
Pour Champagne or Prosecco into the flute. Add the pomegranate and mandarin juices. Garnish with pomegranate arils and a mandarin slice.

notes

It is often thought that if you are going to add juice to the sparkling wine, it’s best to opt for less expensive Prosseco rather than using your best Champagne. You can use whatever you like!

For a fun kid-friendly or non-alcoholic version, try this with sparkling apple cider.

The seeds in a pomegranate are called “arils.”

The easiest way to get the arils from a pomegranate is to cut it in half and then “whack” the back of the pomegranate with a wooden spoon over a bowl to catch the arils.

Mandarins, tangerines, kumquats or any orange citrus fruit maybe used.