With the holidays coming up, it's always good to have a cocktail recipe on hand that is festive and delicious. Topaz Cafe offers this cranberry pomegranate bellini punch!
(Serves about 8 to 12 people)
1 cup water
1 cup sugar
1 bag fresh cranberries
1 cup ice
1 1/4 cups pomegranate juice, chilled
1 cup cranberry juice, chilled
1 (750 ml) bottle Prosecco, chilled
2 limes thinly sliced
1 bunch fresh mint
1/2 cup pomegranate seeds
Make the simple syrup by combining the water, sugar, and cranberries in a saucepan over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until sugar has dissolved and the cranberries have popped. Take pan off heat and allow syrup to cool. Strain the syrup through a mesh sieve to remove the cranberries and reserve the syrup. Discard berries.
Place ice (or an ice mold) in a 6- to 8-cup capacity punch bowl. Add the cranberry syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the Prosecco. Garnish with lime slices, mint sprigs, and pomegranate seeds, and serve. As an alternative to serving in a punch bowl, make Bellini mixture in a 6- to 8-cup pitcher. Divide pomegranate seeds between 12 martini glasses or champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour Bellini mixture into each.
Becky Fleck is a contributing writer for Topaz Cafe, a contemporary American cafe located in Burr Ridge, Ill. Fleck is the event coordinator and works closely with Chef Andrew and the staff at Topaz.