Pomegranate and Cranberry Bellinis are great when served in punch bowl. As an alternative to serving in a punch bowl, make Bellini mixture in a 6 to 8 cup pitcher. Divide pomegranate seeds between 12 champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour Bellini mixture into each.
For simple syrup:
1 cup water
1 cup sugar
For Bellinis:
1 cup ice
1½ cups simple syrup
1¼ cups pomegranate juice chilled
1 cup cranberry juice chilled
1 bottle (750 ml) Prosecco chilled
2 limes thinly sliced
1 bunch fresh mint for garnish
1/2 cup (2½ ounces) pomegranate seeds for garnish
MAKE IT SPECIAL:
For a special touch, moisten each glass rim with Prosecco or lemon juice then dip into granulated sugar.
To make simple syrup:
In a saucepan, combine water with sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until sugar has dissolved. Take pan off heat and allow syrup to cool.
To make Bellinis:
1. Place ice in a 6 to 8 cup capacity punch bowl. Add simple syrup, pomegranate juice, and cranberry juice. Stir well.
2. Slowly pour in Prosecco.
3. Garnish with lime slices, mint sprigs, and pomegranate seeds, and serve.
Makes 8 to 12 servings.
TIP: As an alternative to serving in a punch bowl, make Bellini mixture in a 6 to 8 cup pitcher. Divide pomegranate seeds between 12 champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour Bellini mixture into each.