I love a Champagne Cocktail and a Kir Royale or a Bellini are a couple of my favourites. This Pomegranate Bellini is an inventive take on the usual Peach Bellini using Pomegranate Molasses instead of Peach Puree. Perfect for winter or summer alike it’s sure to impress your guests or perfect for a romantic night in.
Start by de-seeding the pomegranate. There are many recommended ways of doing this. Some suggest de-seeding in a bowl of water so that the seeds sink and the waste floats. You can also cut the pomegranate in half, turn it upside down and bang with a wooden spoon over a bowl until the seeds fall out. I tend to cut it into quarters and then pick the seeds off of the fruit by hand but use whatever method is easiest for you.
Once you have all the seeds out of the fruit, save a few for a garnish at the end. Then, place them in a food processor and blend them on high for a minute to crush all the seeds and extract all the juice. Next, place a sieve over a bowl and pour the contents of the food processor into the sieve. The juice will run through into the bowl below. Press down on the contents of the sieve to extract every last drop of juice.
Once you have all the juice, add it to a saucepan with the honey and the lime juice. Simmer on a medium heat so that some of the water evaporates and the liquid reduces by half (about 10 mins). This is your Pomegranate Molasses which is the syrup you will use to make the Pomegranate Bellini.
This Pomegranate Molasses is also the sauce that I use for my Slow Cooker Duck Confit. The sweetness goes so well with the saltiness of the duck and it really does set everything off perfectly so if you want to make double this recipe you can make the duck another time and use the remaining Molasses to glaze it. It will keep for at least a week in the fridge.
Once the Molasses has cooled you are ready to make your Pomegranate Bellini. Add 2 tsps to the bottom of a champagne flute. Top up the flute with the champagne – I use Extra-Brut or Brut champagne as they have minimal or no dosage added to them. The dosage is a small amount of sugar that is added during the fermentation process. I avoid sugar so the Brut Champagne is perfect for me but any Champagne, Cava or Prosecco will work for this purpose. If you prefer you can add the Pomegranate to dry white wine and make yourself a Pomegranate Kir instead!
Add a few of the pomegranate seeds to each glass as a garnish and serve. Fruity, but not too sweet, it makes a very refreshing change from the usual sugary Bellinis. When there aren’t many cocktails that I can have due to their sugary nature, this definitely feels like a treat! Great for a Special Occasion or even a Valentine’s Night-In Cocktail!
If you like SugarFree Cocktails, check out my SugarFree Cocktail Round-Up. There’s sure to be something to tempt you!
Allergy & Dietary Information for Pomegranate Bellini
This Pomegranate Bellini recipe is Grain-Free, Gluten-Free, Refined-Sugar Free & Dairy-Free. It’s also suitable for SCD (Specific Carbohydrate Diet) & Paleo Diets, as long as you are OK with Champagne.
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