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Virgin pomegranate and cranberry bellini

Servings:
8-12 servings
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Ingredients

  • 1 cup ice
  • 1 1/2 cup simple syrup, recipe follows
  • 1 1/4 cup pomegranate juice, chilled
  • 1 cup cranberry juice, chilled
  • 1 cup (25.3 fl. oz.) bottle sparkling water, chilled
  • 2 cup limes, thinly sliced
  • 1 bunch fresh mint, for garnish
  • 1/2 cup (2 1/2 ounces) pomegranate seeds, for garnish
Basil Simple Syrup
  • 1 cup ice
  • 1 1/2 cup simple syrup, recipe follows
  • 1 1/4 cup pomegranate juice, chilled
  • 1 cup cranberry juice, chilled
  • 1 cup (25.3 fl. oz.) bottle sparkling water, chilled
  • 2 cup limes, thinly sliced
  • 1 bunch fresh mint, for garnish
  • 1/2 cup (2 1/2 ounces) pomegranate seeds, for garnish

Preparation

Baking Directions:

Special equipment: 6- to 8-cup capacity punch bowl.

Basil Simple Syrup: In a saucepan, combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes.

Cool, strain the simple syrup, and store in the refrigerator.

Place the ice in the punch bowl.

Add the simple syrup, pomegranate juice, and cranberry juice.

Stir well.

Slowly pour in the sparkling water.

Garnish with lime slices, mint sprigs and pomegranate seeds and serve.

Tips:

As an alternative to serving from a punch bowl, make the bellini mixture in a 6- to 8-cup capacity pitcher.

Divide the pomegranate seeds between 12 champagne flutes.

Add 1 slice of lime and 1 sprig of mint to each glass.

Pour the bellini mixture into the prepared glasses and serve.

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