Bursting with vibrant flavors and effervescent charm, this Pomegranate Mimosa is a colorful spin on a classic mimosa. Chilled prosecco is combined with sweet and tart pomegranate juice, and then garnished with pomegranate arils and rosemary. It's a visually stunning cocktail that's as delightful to look at as it is to drink.
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Today, I'm sharing a delightful concoction that adds a sparkling twist to any holiday celebration - the Pomegranate Mimosa.
The vibrant and tangy flavor of pomegranate adds a unique twist to the bubbly notes of the original mimosa, creating a colorful and elegant drink perfect for celebrations, brunches, or any festive occasion.
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What is Pomegranate Mimosa?
Pomegranate Mimosa is a refreshing cocktail that puts a spin on the classic mimosa by incorporating pomegranate juice alongside the traditional ingredients. It typically consists of chilled champagne or sparkling wine mixed with sweet and tart pomegranate juice.
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Ingredients - Notes & Substitutions
Here's what we need to make this stunning pomegranate mimosa drink:
- Pomegranate juice: Use 100% juice since it has a more concentrated fruit flavor and balances well with the prosecco. I don't recommend using juice blends as those will dilute the taste. Chill it for best results.
- Prosecco: I prefer to use chilled prosecco for its fruit-forward flavor, but you can replace that with your choice of 'dry' champagne or sparkling wine. Go with an average-priced bottle as we're going to mix it with juice anyway!
- Sugar rim: We just need a tiny wedge of lime (or lemon) to rub along the rim of the glasses. We also need granulated sugar to create a sugar rim. This is optional but does make for a festive presentation.
- Garnish: I like to add a teaspoon or so of pomegranate arils for taste and presentation. You can skip them if you like. I also add rosemary sprigs since they act as the perfect festive garnish without interfering with the flavor of the mimosa. Feel free to omit or replace it with a mint sprig.
Scroll to the recipe card for a detailed list of ingredients and quantities.
What Glasses To Use: Mimosa is best served in champagne glasses, also called "flutes". The tall and slim shape of the glass preserves the champagne fizz for longer. For this recipe, I used 7-ounce flutes.
How To Make Pomegranate Mimosa
Rub the rim of the champagne glasses with the sliced lime. Now dip the rim of the glass in granulated sugar to form a sugar rim. This step is optional, but highly recommended for presentation.
Fill each glass with 3 ounces of prosecco followed by 3 ounces of pomegranate juice. I use a 1:1 ratio of prosecco to juice, but you can experiment and customize this to taste.
For a more fizzy and champagne-forward drink add 4 oz prosecco and 2 oz juice.
Top each glass with a tablespoon of pomegranate arils followed by a tiny sprig of rosemary.
Serving Suggestion
Pomegranate Mimosa is best served chilled, so keep all the ingredients in the refrigerator until ready to serve. Here's how I like to serve these cocktails:
- At Brunch: Pair it with your favorite brunch spread, from fluffy pancakes to savory frittata.
- Cocktail Hour: Elevate your cocktail game at parties by creating a mimosa bar offering various mix-ins like flavored syrups, cranberry juice, and orange juice, and include toppings like cut fruits, berries, and herbs.
- Dessert Pairing: These pomegranate mimosas pair well with rich desserts like flourless chocolate cake, or mini cheesecakes.
How to Make a Mimosa Pitcher for Parties
For a party, you can multiply and assemble the juice and prosecco in a pitcher, then serve in flutes. It is more convenient than making individual mimosas.
In a large pitcher, combine a 750ml bottle of prosecco (or champagne) and about 25 ounces of 100% pomegranate juice. This should give you roughly 8 servings of mimosas.
Note: The above recipe follows the 1:1 ratio of prosecco to juice. You can tweak the ratio based on your liking, then multiply the ingredients accordingly.
Recipe Tips & Notes
- Chill the ingredients: For chilled and refreshing mimosas, start with chilled juice and prosecco.
- Juice: Use 100% pomegranate juice, not a blend. It has a more concentrated fruit flavor and balances well with the prosecco (or champagne).
- Prosecco: I prefer to use prosecco for its fruit-forward flavor, but you can replace that with your choice of 'dry' champagne or sparkling wine.
- Variation: You can use this recipe as a base and experiment with other flavors of 100% juice including cranberry, cranberry-orange, strawberry, etc.
- Ratio: I prefer a 1:1 ratio of prosecco to juice, but you can experiment and customize that to your liking. For a more fizzy drink, add 4 oz of prosecco to 2 oz of juice in each 7-oz glass.
- Sugar rim: This is optional however does make for a festive presentation. For a party, you can do this step 4-6 hours ahead of time.
- Order of pouring: After experimenting a few times, I found that pouring prosecco (or champagne) and then the juice allows for easy mixing and prevents the juice from overflowing.
- Glasses: Ideally serve these mimosas in champagne glasses, also called "flutes". The shape of the glass preserves the champagne fizz for longer. For this recipe, I used 7-ounce flutes.
- Garnish: Rosemary sprigs act as the perfect festive garnish without interfering with the flavor of the mimosa. Feel free to omit or replace it with a mint sprig.
Frequently Asked Questions
Absolutely! Swap the champagne with sparkling water or a non-alcoholic sparkling wine for a delightful pomegranate mocktail.
To retain the fuzziness, this drink is best assembled right before serving. However, there are some things you can prepare ahead. Chill the juice and prosecco until ready to serve. Prepare the glasses with sugar rims 4 to 6 hours ahead of time. Keep the garnishes ready.
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📖 Recipe
Pomegranate Mimosa
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Video
Equipment
Ingredients
- 1 lime sliced
- 1 tablespoon sugar
- 6 ounces prosecco or "brut" champagne chilled
- 6 ounces 100% pomegranate juice
- 2 tablespoons pomegranate arils
- rosemary sprigs for garnish
Instructions
- Rub the rim of the champagne glasses with the sliced lime. Now dip the rim of the glass in granulated sugar to form a sugar rim. This step is optional but makes for a very pretty presentation.
- Fill each glass with 3 ounces of prosecco followed by 3 ounces of pomegranate juice. I use a 1:1 ratio of prosecco to juice, but you can experiment and customize this to taste. For a more alcohol-forward drink, pour 4 ounces of prosecco followed by 2 ounces of juice.
- Top each glass with a tablespoon of pomegranate arils followed by a tiny sprig of rosemary. Enjoy!
Notes
- Chill the ingredients: For chilled and refreshing mimosas, start with chilled juice and prosecco.
- Juice: Use 100% pomegranate juice, not a blend. It has a more concentrated fruit flavor and balances well with the prosecco (or champagne).
- Prosecco: I prefer to use prosecco for its fruit-forward flavor, but you can replace that with your choice of 'dry' champagne or sparkling wine.
- Variation: You can use this recipe as a base and experiment with other flavors of 100% juice including cranberry, cranberry-orange, strawberry, etc.
- Ratio: I prefer a 1:1 ratio of prosecco to juice, but you can experiment and customize that to your liking. For a more fizzy drink, add 4 oz of prosecco to 2 oz of juice in each 7-oz glass.
- Sugar rim: This is optional however does make for a festive presentation. For a party, you can do this step 4-6 hours ahead of time.
- Order of pouring: After experimenting a few times, I found that pouring prosecco (or champagne) and then the juice allows for easy mixing and prevents the juice from overflowing.
- Glasses: Ideally serve these mimosas in champagne glasses, also called "flutes". The shape of the glass preserves the champagne fizz for longer, keeping the drink bubbly for longer. For this recipe, I used 7-ounce flutes.
- Garnish: Rosemary sprigs act as the perfect festive garnish without interfering with the flavor of the mimosa. Feel free to omit or replace it with a mint sprig.
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