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Pomegranate and mint with Prosecco

1 pomegranate (500 g)
20 stems of mint
Sugar
1 bottle Prosecco Spumante, very dry

Pomegranate and mint with Prosecco

Let’s drink to togetherness!
This prosecco drink is liquid love…

Make four cuts into the pomegranate at the stem; make the cuts in a square pattern, about 1 ½ cm deep. Pull the stem out. Press your thumbs into the hole left and break the pomegranate apart over the mixing container and remove the seeds.
It is okay if some of the section membrane ends up in the container, but do not allow the peel to fall in.
Cut a length of 1 cm from the 12 stems of mint; put the stems and leaves into the mixing container. Add 1 tbsp. sugar, close the mixing container and insert the transparent lid. Mix at level 4 for 40 sec. Strain the purée through a fine sieve.
Pour 2 – 3 tsp. of purée into a champagne flute and fill with Prosecco and add a stem of mint.
5 min 3 min