Recipe courtesy of Lou Seibert Pappas

Pomegranate Kir

Getting reviews...
Save Recipe
  • Yield: 1 serving
Share This Recipe

Ingredients

Directions

  1. Pour champagne into a chilled flute and top with a splash of pomegranate juice.

Cook’s Note

"Last year for a gala family party we started off with a variation on the Kir Royale featuring pomegranate juice instead of creme de cassis," says Lou Seibert Pappas, the Palo Alto, Cal.-based author of The Christmas Cookie Book and The Christmas Candy Book (Chronicle Books). "It makes a pretty drink that is lively," she says. "We savored these with a warm crab dip, smoked salmon canapes and vegetable crudite with yogurt herb dip, then we relished a fondue dinner in the dining room."

14m Easy 99%
CLASS
10m Easy 90%
CLASS
9m Easy 100%
CLASS
26m Easy 98%
CLASS
8m Easy 100%
CLASS
18m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now