Pomegranate Mimosas

By Marge Perry & David Bonom
These deeply colored, delicious mimosas have a little something special: the pomegranate seeds slowly float up and down, looking like jewels in a ruby colored sea.
  • Course: Breakfast


  • orange liquer
  • orange rind twists
  • pomegranate juice
  • pomegranate seeds
  • Prosecco


  1. To make the twists, cut thin strips of orange rind in 2-inch lengths, and remove as much of the white pith as possible. Spiral the rind around a toothpick, holding it for about 10 seconds to “train” it into shape. The twists will slowly widen, but will last up to a couple of hours in their lovely curlicue shape.
  2. Combine the Prosecco, pomegranate juice and orange liqueur in a pitcher, gently stir. Divide among 8 champagne flutes and garnish with pomegranate seeds (arils) and twists. Serve immediately.