If preparing Thanksgiving dinner gives you the shakes, here's an aperitif that will calm your nerves: a cranberry-and-pomegranate-spiked Bellini.

Reprinted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. With the permission of the publisher, Clarkson Potter/Publishers.

This recipe is from O's Thanksgiving menu.
Servings: Serves 8–12
Simple syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup ice
  • 1 1/2 cups simple syrup
  • 1 1/4 cups pomegranate juice chilled
  • 1 cup cranberry juice chilled
  • 1 750 ml bottle Prosecco chilled
  • 2 limes thinly sliced
  • 1 bunch fresh mint for garnish
  • 1/2 cup (2 1/2 ounces) pomegranate seeds for garnish
To make simple syrup: In a saucepan, combine water with sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until sugar has dissolved. Take pan off heat and allow syrup to cool.

To make Bellinis: Place ice in a 6- to 8-cup capacity punch bowl. Add simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in Prosecco. Garnish with lime slices, mint sprigs, and pomegranate seeds, and serve. As an alternative to serving in a punch bowl, make Bellini mixture in a 6- to 8-cup pitcher. Divide pomegranate seeds between 12 champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour Bellini mixture into each.


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