Pomegranate and mint Mimosa
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Nassima Rothacker
Pomegranate and mint Mimosa
Recipe by Dan Doherty
Similar to a Buck’s Fizz, a Mimosa is the traditional accompaniment to brunch. Why not switch the classic citrus flavours with mint infused pomegranate juice?
Serves: 6
Prep time: 15 minsTotal time: 
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Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Dan Doherty
Dan Doherty was previously executive chef at Duck and Waffle restaurant in London and is a judge on the BBC's cooking show Britain's Best Cook. He's also the author of Toast, Hash, Roast, Mash
See more of Dan Doherty’s recipes
Ingredients
- 500ml pomegranate juice
- 12 mint leaves to infuse, plus extra sprigs to garnish
- ½ pomegranate, deseeded (or a small handful of seeds)
- 1 x 75cl bottle pink Champagne or other fizz of your choice, chilled
Step by step
Get ahead
Prepare the pomegranate syrup the day before. 
- Simmer the pomegranate juice and mint leaves in a small saucepan uncovered on a medium heat, for about 15 minutes or until reduced to a quarter of its original volume, then strain into a jug and cool.
- Divide the reduction between the glasses and add 6-8 pomegranate seeds to each glass. Let guests top with pink Champagne and garnish with a mint sprig, if they like.
