The original Bellini created at Harry’s Bar in Venice features fresh peach purée and Prosecco. Sweet-tart pomegranate puts a wintery twist on the summer classic.
- 6 oz. pomegranate juice, chilled
- 1 bottle Prosecco, chilled
- Pomegranate seeds (for garnish)
- Lime twist (for garnish)
Directions Yield: Serves 4
- Pour 1 oz. pomegranate juice into each of 6 champagnes flutes. Top each with Prosecco. Garnish each with pomegranate seeds and a lime twist.