Whether you want to make fancy looking holiday drinks, spice up your New Year’s Eve champagne or impress dinner guests, the Pomegranate Bellini is the perfect winter cocktail. Using fresh and locally grown ingredients also make this cocktail unique.

Total Time: 10 Min Prep

Yield: 1 Drink

Level: Easy


1 whole Californian grown pomegranate (alternatively 1 package of pomegranate seeds)

5 fluid ounces of sparkling wine such as Prosecco, Asti Spumante, or Brut Champagne, chilled (check out this site for California Champagne and Sparkling Wines). For the mocktail version, substitute sparkling apple cider.

1 fluid ounce pomegranate juice, optional


1. While pomegranate arils (aka red seed-looking things) can be consumed raw or made into  juice, this recipe calls for them to be added directly to the sparkling cocktail. To do this from a whole pomegranate, you must separate the arils form the inedible pulp. Cut pomegranate in half and soak in water, until the seeds sink to the bottom and the pulp floats. Alternatively you can freeze the entire fruit which makes it easier to separate or, after cutting the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl. If you purchased already prepared arils, skip this step.

2. Drop approximately 5 pomegranate arils to a champagne flute

3. If desired, pour 1 fluid ounce of pomegranate juice over the arils

4. Add 5 fluid ounces of sparkling wine


As you’re enjoying your yummy cocktail, check out these fun Pomegranate Facts!
*Pomegranates are native to Iran
*The name pomegranate is derived from medieval Latin pōmum “apple” and grānātum “seeded”
*Pomegranates were introduced to California by Spanish settlers in 1769
*In the Northern Hemisphere, the fruit is typically in season from September to February