My favorite holiday drink!

It doesn’t get easier than this. Pomegranate seeds float in a glass of Prosecco for a simple, festive holiday drink perfect for sipping while you prep the Thanksgiving vegetables!

Just the Recipe | 6 Drinks

Ingredients

1 Bottle of Good Prosecco (I like LaMaraca but choose one you like!)

1 Pomegranate (or 1/2 cup of seeds)

Optional: Pomegranate juice; Lemon

Steps

Chill the wine
Peel the pomegranate (or buy the seeds)
Spoon a heaping tablespoon of seeds into 6 champagne flutes
Top with prosecco
Optional: add a splash of pomegranate juice and/or a sliver of lemon

N/A Version

Swap the Prosecco for club soda or a good tonic water like Fever Tree’s Mediterranean Tonic Water. The seeds will still float and play in the bubbles for a festive drink.

Peeling a Pomegranate

About mid-October I become like a hawk circling a field waiting for a rabbit to run through, only I’m in Trader Joe’s or Aldi circling the produce aisle waiting for the fresh pomegranates to roll in. They have a short season but oh-my-lordy they are so good. The fresh burst of sweet juice, the crispy crunch of seeds. I love them. And they’re packed with antioxidants! Remember when pomegranates were the craze before kale?

The first year I tried to peel a pomegranate, I had seen Bobby flay cut one in half and pound the skin of it hard with a spoon. Recreating this in my kitchen left juice splattered all over the counters, walls, and me. I realized Bobby was in an outdoor kitchen and on a set. That method was not going to fly in my house. I started researching new methods immediately.

I don’t shy from a challenge in the kitchen, so I persisted and several failed attempts later, I found a way that works. Use this method from the Kitchn to peel a pomegranate. Even today, when I see the pre-packaged seeds at a super reasonable price, I still buy whole pomegranates and break them down. I do the same with butternut squash, I can’t help it. They end up being a bit fresher and lasting a little longer. And, crazy as it sounds, it gives me such a sense of accomplishment.

Over the years I’ve improved, as with all practiced kitchen skills. I can now break down a pomegranate quickly and with almost no mess. The reward is worth my time and effort. But if you’re not as crazy as I am about the freshly peeled seeds, by all means buy the already peeled seeds they sell in the store. You’re time is valuable. Only do crazy things like peeling a pomegranate if it brings you joy!

Kitchen Acumen Tips:

You can buy a pomegranate before you’re ready to use it. Look for a pomegranate with a thick, leathery peel and angled sides. Avoid very round, very soft, and wrinkled fruits.
Store it in a brown paper bag in the veggie drawer of your fridge to keep it fresh longer. I write what’s inside on the bag so I don’t forget.
Store the extra seeds in a jar in the fridge. They’ll keep for a week or so.
Be creative! Use the seeds on almost anything that benefits from fresh fruit:
- sprinkle on roasted veggies
- add to salads
- decorate cupcakes or a cake
- toss in a smoothie
- mix with goat cheese or add as garnish to a cheese tray
- use in a martini with Pom juice and lemon