Written by Christie

[Pomegranate & hibiscus champagne cocktail with spiced macadamia nuts]

Don’t groan! Yes, it’s another recipe using POM wonderful, I’m sorry. I’m addicted. Help!

The blogosphere is awash with recipes for pomegranate juice after a lot of us received free bottles of it. There’s been granita, tagine, cake, salad dressing and others. Do you think we can fit one more in? Oh OK then.

The truth is I’m now addicted to POM Wonderful. Hopelessly addicted. I sneak a few sips throughout the day and think about new ways to incorporate it into recipes.

I guess I’m living proof that sending someone free samples actually works. Especially if they’re sent to a health nut like me that’s a sucker for 100% juice (juice that I don’t have to make a mess in my kitchen for and that is delivered in a cute little cooler bag right to my door).

I’ve been rationing my remaining 2 bottles by mixing it with sparkling mineral water and a squeeze of lime. Sometimes I add a little gin. It would be good with vodka too.

But once you’re riding the slippery slope of a pre-dinner alcoholic drink then you definitely need something to nibble with it. Enter spicy macadamias, stage left. Champagne cocktail, stage right.

If you’re serving them at a party then please don’t forget the charms for your glasses! They’re super cute and hygienic too. A good combo for a semi-OCD like me that avoids additional germs at all costs (and likes to be hostess with the mostess).

Pomegranate and hibiscus champagne cocktails
no quantities so you can make as many as you like!

Edible hibiscus flowers (see here)
Pomegranate juice, chilled (I used POM wonderful)
Champagne or Sparkling wine

1. Place an edible hibiscus flower in the bottom of a champagne flute and pour over 30ml (use a shot glass to measure) of pomegranate juice.

2. Fill the glass with chilled champagne and serve. Easy, huh? Enjoy!

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