Pomegranate and Orange Prosecco for a Festive Party Cocktail
This week, we’re spotlighting recipes from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure), a photographer and cookbook author. McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. Try making the recipe at home and let us know what you think!
Photograph by Mary McCartney
Pomegranate and Orange Prosecco Cocktail
Serves 6
Prep time: 5 minutes
I was introduced to Prosecco at a friend’s house a few years ago and find it a lighter and more drinkable sparkling wine than Champagne. It’s also great mixed with fresh fruit juice, and here I’ve chosen pomegranate and orange to give it a real zing for a brunch menu. (Of course you can use Champagne if you prefer.)
1 (750ml) bottle Prosecco or Champagne or sparkling white wine
½ cup freshly squeezed orange juice
¾ cup pomegranate juice
6 champagne flutes
Chill your Prosecco (or Champagne or sparkling wine) and the orange and pomegranate juices.
Pour the Prosecco into six champagne flutes first, filling each one about two-thirds full. Mix the orange and pomegranate juices together in a pitcher and use to top off each glass.
Reprinted with permission from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure).
More vegetarian recipes to make at home:
Bulgur with Roasted Red Peppers, Chickpeas, and Spinach
