With this weeks conference theme of “Mixing it Up” we thought we’d offer you guys a few key recipes for the holiday season! Gather this season around a punchbowl full of one of these delicious mocktails. One of our favorites is the
Pom-Berry Bellini, which just happens to be our signature color and goes perfectly with any Halloween bash.
1/3 cup pomegranate juice
1/2 cup all-natural blueberry jam
1 bottle non-alcoholic champagne or sparkling cider, chilled
Fresh blueberries for garnish, optional
Heat the pomegranate juice in a small saucepan until hot but not boiling. Add the jam and whisk until smooth. Remove from heat and transfer to a fine mesh strainer set over a pitcher. Using a rubber spatula or spoon, press the mixture to extract the liquid, leaving any solids or seeds behind; let syrup stand until completely cooled. Refrigerate until ready to use.
To serve, pour two to three teaspoons of the syrup into champagne flutes and top with champagne or sparkling cider. Float a few blueberries in each drink for garnish, if desired. Serve immediately.
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