email this pageIngredients
2 cups, plus 2 tablespoons, sweetened pomegranate juice, chilled, divided
12 red seedless grapes
12 green seedless grapes
3 tablespoons sugar
8 mint leaves
1 (750ml) bottle prosecco, chilled
Instructions
12 red seedless grapes
12 green seedless grapes
3 tablespoons sugar
8 mint leaves
1 (750ml) bottle prosecco, chilled
1. Pour 2 tablespoons pomegranate juice into a small bowl. Add grapes and toss to moisten. Place sugar in a medium bowl. Add grapes, rolling to coat. Alternately skewer 3 red and green grapes onto 8 toothpicks, being careful not to knock off the sugar. Skewer a mint leaf onto end of toothpick.
2. Pour remaining pomegranate juice into 6 champagne flutes. Slowly fill each glass with prosecco. Set grape skewers over each glass—resting on the rim. Serves 8.
Recipe by Marge Perry and David Bonom, December 2006.
2. Pour remaining pomegranate juice into 6 champagne flutes. Slowly fill each glass with prosecco. Set grape skewers over each glass—resting on the rim. Serves 8.
Recipe by Marge Perry and David Bonom, December 2006.
