Pomegranate juice and pomegranate seeds are in season in the late Fall and Winter which makes this cocktail perfect for the holidays. The good news is they are both available year round now so you can make this beauty anytime.
This beautiful drink is our favorite easy holiday Prosecco Cocktail. It’s great for holiday gatherings because you can prepare the glasses ahead of time and just top off with the bubbly right before serving. We love easy stress-free party ideas!
Ingredients for Prosecco Cocktails with Pomegranate
This easy 97-calorie cocktail needs just 4 ingredients, plus sugar for the rim of the glass and a festive sprig of rosemary.
- Pomegranate Juice – easy to find in any grocery store
- Simple Syrup – see easy how-to below or click for more info
- Prosecco – any quality brand will work, or substitute Champagne!
- Pomegranate Seeds (also called arils) – find these in small containers in the refrigerator section or see below for de-seeding your own
- Pink Sugar for the rim of the glass – we use pomegranate-flavored sugar for extra flavor (see instructions below to make your own) but any pink or red sugar will work
How to make Prosecco Cocktails:
This gorgeous cocktail could not be easier to make. It’s ready in 5 minutes!
Step One – Make the simple syrup
Simple syrup is just that – simple! The formula for simple syrup is one part sugar to one part water. We have a separate post on simple syrup for more details.
- Add equal parts sugar and water to a small saucepan
- Bring to a gentle boil until all of the sugar is dissolved
- Cool to room temperature and refrigerate if not using immediately
Step Two – Make the flavored sugar for the rim of the glass
You can use plain white sugar or pre-colored sugar for the rim of the glasses, or make your own colored sugar. It’s easy to make colored sugar for the rim of any cocktail (or for desserts!). I made this sugar flavored with pomegranate juice for extra flavor and a gorgeous light pink color.
- Add 1/2 cup of sugar to a small glass bowl or a small food processor
- Pour in 1 Tablespoon of pomegranate juice
- Blend until uniform in color
- Spread blended sugar on a paper towel and let dry for about 15-30 minutes
- If not using right away, store at room temperature, tightly sealed
- Lightly wet the rim of the cocktail glasses, turn upside down, and lightly coat with the sugar
Make sure to lightly wet the rim of the glass, turn the glass upside down, and coat the rim with sugar
Step Three – Make the cocktail
- Mix the pomegranate juice and simple syrup together and add to the sugared glasses
Step Four – Finish with Prosecco
We chose Prosecco for this gorgeous holiday cocktail but you could use Champagne or sparkling wine, if preferred. You could also use non-alcoholic sparkling wine for an easy “mocktail”.
- Slowly add the chilled Prosecco to each glass. Our glasses are 4 ounces, so we added 3 ounces.
- Garnish with pomegranate seeds, and a sprig of rosemary, if desired.
How to Seed a Fresh Pomegranate:
Pomegranate seeds are also referred to as “arils”. The seeds are both tart and sweet. The seeds are sold chilled in most produce sections in small cups, but it is easy to de-seed a fresh pomegranate in your own kitchen.
Here are the 3 steps to de-seed a fresh pomegranate:
- Cut off the crown and then cut into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard everything but the seeds and strain
- The seeds can be stored in the refrigerator for a few days until you are ready to use them
Love Pomegranates?
If you love pomegranates and have extra seeds, try our Roasted Butternut Squash with Pomegranate and Goat Cheese or our Brussels Sprout Pomegranate Salad.
Looking for other Prosecco recipes?
If you are a Prosecco fan you will love our step-by-step guide to setting up a fun Mimosa Bar and making the perfect mimosa, including Pomegranate Mimosas. Or perhaps try our Classic Bellini Cocktail or Classic Aperol Spritz.
If you are interested in learning more about the differences between Champagne, Prosecco and Sparkling Wine check out our breakdown article by our certified Sommelier.
Prosecco Cocktails with Pomegranate
Ingredients
This recipe makes two 4-5 ounce cocktails
- 2 ounce Pomegranate juice, chilled
- 4 teaspoon simple syrup, chilled
- 6 ounces Prosecco, well chilled
- 1 teaspoon Pomegranate seeds
- pink sugar for rims of glass
- sprigs of rosemary for garnish
Instructions
- Spread sugar onto a small plate
- Lightly wet the rim of two 4-5 ounce cocktail glasses. Turn the glasses upside down and lightly coat the rims with the sugar
- Combine pomegranate juice and simple syrup in a measuring cup with a spout, and then divide evenly into the sugared glasses
- Slowly add the Prosecco to each glass
- Add pomegranate seeds, and if desired, a sprig of rosemary for garnish
Nutrition
The origin of the Bellini dates back to the 1940’s. Around that time the founder of the famous Harry’s Bar in Venice, Giuseppe Cipriani, first served the classic Peach Bellini cocktail thus the classic Bellini Cipriani was born!
Sitting at Harry’s Bar is where I first fell in love with this enchanting cocktail. Using fresh peach puree is key! It allows the sweetness to come directly from the fruit and is better than any sweetened nectar.
The peach puree makes this refreshing drink one of the most popular brunch cocktails especially on Mother’s day. They are a big hit at bridal or baby showers and make the perfect summer cocktail sipper!
Most great classic cocktails have a story and the Bellini is no exception. Giuseppe Cipriani named the Bellini after Venetian painter Giovanni Bellini who painted a pink shirted saint. Harry’s Bar is right off the famous St. Mark’s Square on the Grand Canal. Next time you find yourself in the city of canals stop by and enjoy one of these Italian cocktails. We think it’s a “must stop” for any trip to Venice.
What is a Peach Bellini Cocktail?
A classic Bellini consists of just 3 main ingredients:
- White peach puree- you can also use yellow peaches
- Italian sparkling wine called Prosecco
- The original recipe at Harry’s Bar recipe adds a bit of raspberry or cherry juice to obtain that historic delicious flavor and famous pink color, it even glows
The Italian wine Prosecco that is used to make Bellini’s is produced in the Veneto region of Northern Italy. The Veneto is also home to Shakespeare’s Romeo and Juliet and is a gorgeous Italian white wine growing area.
How to make a great Peach Bellini Cocktail
Making bubbly peach Bellini’s is a simple process. With just 3 simple ingredients you can easily serve this classic cocktail at your next event. It’s great for brunch on a hot summer day!
Ingredients for this perfect cocktail
- 4 fresh white peaches for the puree- If you can find white peaches you can use yellow peaches. If it’s not peach season you can use frozen peaches
- 1/3 cup of raspberries or pitted cherries
- A chilled bottle of Italian Prosecco
- A white or yellow fresh peach slice for the garnish
How to make peach puree for Bellini’s
- Peel the skin off the fresh peaches with a paring knife or vegetable peeler, cut in pieces and remove the pit
- Puree the skinned peaches in a blender or food processor until very smooth and no small chunks remain
- Remove puree from blender and chill, covered, in the refrigerator until ready to use. Make the puree ahead of time, it can be kept n a sealed container in the refrigerator for up to 3 days. Make sure to shake well before using.
- Blend raspberries or cherries until completely pureed and then pour through a fine mesh strainer to remove any seeds
How to make a Classic Peach Bellini Cocktail
- In a Champagne flute or fluted glass add 2 ounces of prepared cold white peach puree
- Then add 1 teaspoon of raspberry puree
- Add 4 ounces of chilled Prosecco – We like to use a bottle of Prosecco from Italy
- Stir gently with a teaspoon to combine all of the ingredients together
- Add a small slice of fresh peach for the perfect garnish
- Serve cold and enjoy this Classic drink!
How to serve a Bellini:
When serving Bellini’s use a Champagne or fluted glass. Serve them straight up with no ice. It’s important to use cold ingredients. Make sure that the Prosecco is very cold before making the drinks, and helpful if the puree has been refrigerated before using.
What is the difference between a Bellini and a Mimosa?
The difference is in the fruit type. A traditional Bellini is made with fresh fruit puree whereas Mimosa’s are made with fruit juice. Our friends rave about this recipe and love to indulge in this recipe over a relaxing weekend brunch.
The fact that it’s only 170 calories doesn’t hurt either.
Looking for more great cocktails?
- Classic Aperol Spritz Recipe
- Cucumber Mint Cocktail
- Blackberry Champagne Cocktail
- Blueberry Vodka Cocktail
- Watermelon Vodka Cocktail
- Classic Kir Royale
What to serve with a Bellini Cocktail:
Bellini’s and brunch are a marriage made in heaven. Here are some of our favorite brunch ideas and recipes to compliment this simple cocktail.
- Homemade Belgian Waffles
- Baked French Toast with Raspberries
- Crustless Mini Quiche with a variety of fillings
- Homemade Buttermilk Pancakes
- Fresh Cherry Almond Muffins
We would like to give a high five to friends Kathy and Linda for assisting with the photos and Bellini enjoyment for this post.
Peach Bellini Cocktail
Equipment
- Blender, mesh strainer
Ingredients
- 4 whole White Peaches
- 4 tsp Raspberry or Cherry puree
- 16 ounces Prosecco
- 4 slices White peach, for garnish
Instructions
- Peel the skin off the peaches with a paring knife.
- Puree the skinned peaches in a blender. Remove puree from the blender and chill in the refrigerator until ready to use. Puree can be kept for 3 days, tightly sealed, in the refrigerator.
- Blend raspberries until pureed, then pour through a fine mesh strainer to remove the seeds.
- In Champagne or fluted glasses add 2 ounces of white peach puree to each glass
- Then add 1 teaspoon of raspberry or cherry puree
- Add 4 ounces of Prosecco to each glass
- Stir gently with a teaspoon and add a slice of peach to each glass for garnish
- Serve and enjoy!
Nutrition
This question can leave you scratching your head!
Add in Prosecco and Cava, and the confusion only deepens. Let’s take a minute to pull back the curtain and simplify this mystery.
Champagne vs. Sparkling Wines
Champagne can “only” be called Champagne in the Champagne region of France and this term is protected by the European Union. The region is about 45 minutes outside of Paris and is the only place the term Champagne can be applied to a wine that uses a prescribed method of production.
“In victory you deserve Champagne, in defeat you need it” Napoleon Bonaparte (1769-1821)
Sparkling wine is made in many different countries and regions around the world. Grape varietals and production techniques can differ from region to region.
Some producers continue to use the term Champagne in their labeling of sparkling wine however the European Union has banned those wines from importation.
Different production methods used to make Champagne and Sparkling Wine:
Champagne vs. Sparkling Wines:
Champagne, Sparkling Wines, and Cava are all made using the Traditional Method, more formally known as “Methode Traditionelle”.
- This method uses the principle of a second fermentation in the bottle. This method is used in other regions of France to produce sparkling wine, but they cannot use the term Champagne.
- The secondary fermentation method is used in Spain to produce Cava, in Portugal to produce Espumante, and in Italy to produce Franciacorta.
What is Prosecco?
Prosecco is produced using the Charmat Method. This is a single fermentation method using a closed tank which is quicker and cheaper. The name Prosecco comes from an Italian village near Trieste where the grapes and the wine originated.
Steps for the Traditional Method of Producing Champagne:
- Press – In the first step the grapes are pressed quickly to avoid oxidation or skin color bleed from the grapes.
- Primary Fermentation – Next the fermentation process begins in stainless steel or old oak barrels. It goes through malolactic conversion and the base wines are high in acid and low in alcohol.
- Blend or Assemblage – This step allows for the blending of grape varietals from different vineyards and vintages.
- 2nd Fermentation in the bottle or “Prise de Mousse” – This is the heart and soul of the traditional method. Bottles are closed with a crown cap (plastic capsule). This process can last up to 12 weeks.
- Sur Lie Aging and Elevage – This occurs while the wine is in the bottle, allowing for autolysis which is the breakdown of dead yeast cells that forms sediment.
- Riddling – Remuage – This is the moving of the sediment to the neck of the bottle. Today this process is done by machines called Gyropalete. They turn and move the bottles allowing the sediment to move into the neck.
- Degorgement – Dosage – When the sediment is in the neck of the bottle then the crown cap can be removed and the sediment expelled. The bottles are then topped off with a mixture of wine and sugar syrup.
- Cork and Bottle Age – This last step is corking the bottle, adding the wire cage enclosures and foil.
The steps in the Charmat Method:
The Charmat Method can be known as the Tank Method or Cuve Close. This method is less labor intensive, quicker and cheaper than the traditional method of production. These are the steps involved.
- First step – The wine undergoes primary fermentation in a pressurized tank.
- Second step – Following fermentation a liquid solution of yeast, sugar, and wine, which is referred to as “liqueur de tirage”, is added to the wine to start the second fermentation. This all happens in the same pressurized tank.
- The Second step (continued) – Fermentation takes place for about 4 to 5 days.
- Third step – Once the wine reaches 5 psi atmospheres of pressure the wine is chilled down to stop the fermentation.
- Final – The wine is then filtered and bottled straight out of the tank.
This method does not produce the high quality wine styles of the traditional method. However, it will allow for a sparkling wine that preserves the aromatics and fruit qualities. Prosecco is an example of sparkling wine produced in the Charmat (or tank) Method.
uniform texture
Noticeable differences between the Champagne vs. Sparkling Wines Methods
Let’s explore the differences between Champagne vs. Sparkling Wines:
Traditional Method wines have more contact with the lees which allows the bubbly to have aromas and flavors of nuttiness, toast, and caramel.
- The texture will be creamy and smooth.
- The bubbles will be uniform and have a smaller mouth feel.
- Every bottle is unique due to the secondary fermentation, disgorging, and dosaging occurring in each individual bottle.
- These wines will be under greater amounts of pressure, and it is typically around 6-7 atmospheres of pressure.
Charmat Method sparkling wines are fruitier than the traditional method wines. This is due to the shorter fermentation period.
- The tank method typically makes the bubbles larger and they will have a coarser mouth feel.
- Each bottle that comes from the same batch and will be uniform and have all of the same characteristics.
- These wines are typically under less press than the traditional method, around 2-4 atmospheres of pressure.
When it is time to celebrate you can never go wrong with Champagne!
Our favorite glasses for Champagne and Sparkling Wines:
The correctly shaped glass is essential. Our favorite Riedel Champagne Glasses are linked here.
Great cocktail recipes using Champagne or Sparkling Wine:
- Prosecco Cocktails with Pomegrante are elegant and festive
- Mimosas are a classic way to use Champagne and we have an entire guide to creating the perfect Mimosa Bar
- We’ve added Champagne to our Cranberry Orange Liqueur to create a gorgeous Champagne cocktail
- Just 4 ingredients are needed to make our Blackberry Champagne Cocktail!
Cheers!
