The pomegranate mimosa is a bubbly refreshing modification of a timeless classic. Made with sparkling cider, everyone can enjoy the non-alcholic drink and help set a healthy tone for any occasion!
Yield: 1 serving
|1||pomegranate, juiced to equal 1/2 ounce of juice* (bottled pomegranate juice may be substituted)|
|1||glass||sparkling cider or champagne|
|Garnish with pomegranate arils - see note|
Blend ingredients and serve chilled.
*How to juice a pomegranate?
Cut the fresh pomegranate in half as you would a grapefruit. We recommend using a hand-press juicer to juice a pomegranate. If you use an electric juicer, take care not to juice the membrane, so that the juice remains sweet. Strain the juice through a cheesecloth-lined strainer or sieve. Take care as pomegranate juice will stain clothing and hands.
Place 1-1/2 to 2 cups seeds in a blender; blend until liquefied.
Pour through a cheesecloth-lined strainer or sieve. Take care as pomegranate juice will stain clothing and hands.
On a hard surface, press the palm of your hand against a pomegranate and gently roll to break all of the seeds inside (crackling stops when all seeds have broken open). Pierce the rind and squeeze out the juice or poke a straw into the fruit and press to release juice. Take care as pomegranate juice will stain clothing and hands.
NOTE: Rolling can be done inside a plastic bag to contain juice that leaks through the skin.
**Pomegranate arils are the fleshy flavorful red pockets inside the fruit that contain seeds. Arils should be separated from the white membrane to make the eating experience more enjoyable.
Please note that some ingredients and brands may not be available in every store.