Pomegranate Fizz

  • 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


  1. 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.
  2. 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.