TOAST THE HOLIDAYS WITH A POMEGRANATE SPRITZER
This is a wonderfully festive beverage to open a dinner party: Sweet-tart pomegranate juice is balanced by bitters and spiked with vodka and fizzy rosé. Find pomegranate arils in the refrigerated area of the supermarket produce section; they'll save you at least 10 minutes because you won't need to pull the arils from a whole pomegranate.
Provided by Robin Bashinsky
Time 30m
Yield Serves 8 (serving size: 3/4 cup)
Number Of Ingredients 7
Steps:
- Combine pomegranate juice and sugar in an 8-cup microwavable measuring cup. Microwave at high until warmed, about 2 minutes; stir until sugar dissolves. Stir in vodka, lime juice, and bitters; chill 20 minutes. Gently stir in rosé. Serve in Champagne glasses; top each with 4 to 5 pomegranate arils.
Nutrition Facts : Calories 187, Carbohydrate 14 g, Fat 0 g, Fiber 0 g, Protein 0 g, Sodium 3 mg, Sugar 10 g
POMEGRANATE SPRITZER RECIPE
So simple & refreshing. It is great with store bought pomegranate juice, but juice freshly crushed pomegrantes is next level.
Provided by Todd + Diane
Categories Drinks
Time 5m
Number Of Ingredients 3
Steps:
- Add pomegranate juice, sugar and water. (Add pomegranate seeds if you are so inclined) Pour into glasses filled with ice.
- Add additional sugar, or pomegranate juice to personal taste, sweetness and tartness.
Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 45 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
POMEGRANATE SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.)
- Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils.
- Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough.
POMEGRANATE SPRITZER RECIPE
This pomegranate spritzer is an easy drink for wintertime parties. Notes of rosemary and sweet honey come through and provide balance against robust, tannic pomegranate and delicate cherry brandy.
Provided by Jenny McGruther
Categories Beverage
Time 5m
Number Of Ingredients 8
Steps:
- Muddle the lime juice, honey, and rosemary together until the rosemary releases its fragrance. Then strain through a fine-mesh sieve into a pitcher.
- Pour the Pomegranate Rosemary Aperitif, the cherry brandy, and the pomegranate juice into the pitcher.
- Fill each glass halfway full with the pomegranate mixture, and then top with sparkling water. Garnish with fresh rosemary and pomegranate arils as it suits you. Serve immediately.
Nutrition Facts : Calories 134 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
POMEGRANATE SPRITZ
A cocktail featuring prosecco with pomegranate juice.
Provided by Jennifer Steinhauer And Helene Cooper
Categories quick, cocktails
Yield 1 drink
Number Of Ingredients 3
Steps:
- In a champagne flute, combine the prosecco and pomegranate juice. Garnish with the lime twist.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 12 grams
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- Bring pomegranate juice, sugar, orange peel, and 1/3 cup water to a boil in a saucepan over medium-high. Cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; cover and let stand 15 minutes. Strain into a small bowl and discard orange peels. Let cool to room temperature, about 30 minutes. Stir in bitters. (Syrup will keep in an airtight container in refrigerator for up to 1 week.)
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