- Yield: 8 servings
This garnet-colored beauty, garnished with sugar-coated grapes, is as elegant as your most formal dinner party.
- 2cups plus 2 tablespoons sweetened pomegranate juice, chilled, divided
- 12 red seedless grapes
- 12 green seedless grapes
- 3tablespoons sugar
- 8 mint leaves
- 1 (750ml) bottle prosecco, chilled
- Pour 2 tablespoons pomegranate juice into a small bowl. Add grapes and toss to moisten. Place sugar in a medium bowl. Add grapes, rolling to coat. Alternately skewer 3 red and green grapes onto 8 toothpicks, being careful not to knock off the sugar. Skewer a mint leaf onto end of toothpick.
- Pour remaining pomegranate juice into 8 champagne flutes. Slowly fill each glass with prosecco. Set grape skewers over each glass, resting on the rim.
Recipe by Marge Perry and David Bonom.