Pomegranate Party Trick
October 22, 2009 at 3:00 pm | In Beverage, Food, Party Food, Recipe, Silly easy, Stupid Quick, Vegan, gluten-free, veganmofo 2009 | 6 CommentsTags: champagne, mineral water, pomegranate seeds, prosecco, soda water, sparkling water
Autumn brings us so many tasty delights, I look forward to it every year. I think Autumn may be my favorite season. In addition to beautiful fall foliage, we get beautiful squashes and pumpkins, gorgeous greens, and of course…pomegranates! I always get so excited when I pick up my first pomegranate of the season, and this year is no exception.
Pomegranate seeds are not just pretty to look at and tasty as all get-out, but they are packed with nutrition too. They are high in vitamin C, potassium, antioxidants, and fiber, and are low in calories.
I love to put pomegranate seeds on just about everything, and they work really well with both savory and sweet dishes. I will sprinkle them on salads, soups, ice cream, overtop of pumpkin bread…anywhere I can think of.
One of my favorite things to do with pomegranate seeds is to float them in a carbonated beverage. Yes, pomegranate seeds can float! So today instead of a recipe, I offer you this formula for an impressive party beverage:
- Carbonated Beverage
- Slice of lime (optional)
- Pomegranate seeds
I love to use sparkling water for this, it is an almost-no-calorie treat. The pomegranate seeds sink to the bottom of the glass at first, but then float up onto a wave of carbonation. For a more adult beverage, I like prosecco, or even champagne.
TIP: I promise this trick can make even cheap champagne more impressive!
What other carbonated beverages can you think of to try? (Please don’t say beer!)
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One of the skills I acquired last pomegranate season is how to peel without the stain of the juice. Gently pearce the skin on the quarter (4 times) from stem to stern. Place in a bowl of water deep enough to submerge. Soak for a while (1/2 hr) Peel back the skin section by section under water, and break into segments. The seeds, as you noted, will float to the top; the rind will sink to the bottom. Viola!
Comment by Deb Peck — October 22, 2009 #
Hey deb! I used to open up pomegranates under water too, but it is actually the pith–not the seeds–that floats. In ordinary water, the seeds just sink, so carbonation is the key.
Now I open pomegranates without the bowl of water btw. If I am careful, I actually find it to be far less messy!
Comment by Kat — October 22, 2009 #
What a beautiful idea, Kat! D. and I don’t drink much and so sparkling cider is always a terrific alternative to champagne :)
Comment by Julia — October 26, 2009 #
Oooh…sparkling cider would be PERFECT for this!
Comment by Kat — October 27, 2009 #
This is so gorgeous and I love this idea! I’d like to try this in gingerale maybe. I’m kinda obsessed with ginger.
Comment by Mo — October 29, 2009 #
Oh hell yeah! Ginger ale would be great for this! I can’t believe I never thought of that. :D
Comment by Kat — October 30, 2009 #