Pomegranate and mint Mimosa
Serves: 6
![Pomegranate and mint Mimosa](/uploads/media/720x770/01/7441-Pomegranate.jpg?v=1-0)
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
See more recipes
![Dan Doherty](/uploads/media/100x100/06/7376-Dan-Doherty.jpg?v=1-0)
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](/uploads/media/100x100/06/7376-Dan-Doherty.jpg?v=1-0)
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.