In a pinch for a dessert at Christmas time. How about something sparkly, dramatic, super easy brainless in fact, but oh so easy.

I don’t know about you but I need easy recipes at the Holidays. In theory, I can plan massively genius Pinterest dinner parties. But if you could sometimes see behind the scenes.

Not only is this easy, it’s beautiful. I love sparkles, bling, diamonds, and bright colored drinks. This is fun.

This is a reincarnation of a post I wrote a few years ago, and it was labeled a Christmas Cocktail. I realized, however, that I usually serve this as dessert.

You can make the homemade pomegranate sorbet if you want to. It’s really good, as I added rum in it.

There are many ways you can do this. I made a homemade pomegranate sorbet. However, most of us don’t have the time. Make it easy and buy the sorbet. Keeping red, you can choose pomegranate or raspberry strawberry. It’s up to you. Start with a little frozen fruit  in the bottom of the glass, Pour the champagne halfway and then top it with a small scoop of sorbet.

Done. Delicious. Refreshing. Even Dazzling.

Make your holiday cocktail dessert at the table. It just adds a little pizazz.

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Holiday Cocktail Served as Dessert with Sorbet and Champagne

Turn a cockail into a dessert, using your favorite sorbet with champagne.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 bottle champagne
• frozen fruit choose pomegranates, raspberries, strawberries
• 1 pint sorbet choose raspberry, pomegranate, strawberry

Instructions

• Put a teaspoon full of frozen fruit in bottom of cocktail glass
• Top with scoop of sorbet
• Pour Champagne over sorbet

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The post Holiday Cocktail Served as Dessert appeared first on Spinach Tiger.

Often times, a cocktail will illicit a memory. Manhattans take me back to my hopeful college days, where I worked as a waitress, catering to a sophisticated retro crowd that also ordered stingers and gimlets.  Martinis take me back  to my travels with co-workers and good times we had around our love of vodka in what seems like another life ago.  This Pomegranate Christmas cocktail takes me back to December 1, 2009,  when I hosted an online food bloggers event to remember those who died of AIDS. It was called Red to Remember and many food bloggers participated in raising awareness by cooking a red dish which was posted in this round-up.

This year I meant to post something red again in time for World AIDS Day, but something terrible happened. I didn’t remember, at least not in enough time. I could have kicked myself a bit because I should have kept “Red to Remember”  a yearly event. My memory was jogged when  Kristina, a fellow food blogger,  not only remembered World AIDS Day, she remembered me and my story  with a private  tweet.  Her compassion jolted my senses and I took a moment to grieve and reflect before I  jumped over to her blog,  Former Chef,   to find her latest post, a lovely cranberry cocktail. It was red and took my breath away.  I remembered my  original red to remember post, pomegranate sorbet made with dark rum had an accompanying cocktail that never got any love.  I think it was waiting for today.

On December 1, World AIDS Day was mentioned in the news . Some of it was heart warming, some confusing. The biggest news of the day was that of a 13-year old honors student who was denied access to Milton Hershey private school on the basis of his HIV positive health status. The decision is controversial and there is a petition circling, asking the school to reconsider. The news struck home because I grew up near the  Milton Hershey campus. It reminded me how destructive this disease is beyond the physical implications.

The private boarding school, established in 1909, was started to help underprivileged  deserving students have a better chance in life. It’s a big mess, a law suit has been filed, and a new dialogue on living with HIV is taking place.  The irony of the lawsuit is Milton Hershey’s affiliation with Hershey Foods, which not only owns Hershey Chocolate but other boutique brands like Scharffen Berger, a favorite of many food bloggers. Reading the history of Hershey is fascinating on many levels, and it will be more interesting to see what comes of this current controversy.

I have just traipsed through the muddy waters of a personal story, but I try to keep it real. It still makes me nervous to talk about it, but I can’t seem to let it go. This post was ready for days, but I had hesitation because I know the stigma still exists and it’s uncomfortable.  Perhaps this was my way of coping with loss during the holidays. This still a Christmas cocktail, and I  raise my glass to the two men I have dedicated this blog to. Sometimes there is a joy inside a sadness and this Pomegranate cocktail will always have a special meaning and memory for me.

Tell me, do you have a certain cocktail that reminds you of a significant time in your life?

The Pomegranate Christmas Cocktail is refreshing as a starter with appetizers but is also a great dessert, because of the sorbet.

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Pomegranate Christmas Cocktail Remembers

A cocktail to remember World Aids Day, made with sorbet and champagne.

Servings 4

Ingredients

• 1 cup pomegranate sorbet.
• 1 bottle Champagne
• 1/4 cup pomegranate arils

Instructions

• Put 1/4 cup sorbet into martini glass.
• Freeze pomegranate sorbet in martini glasses or dessert long stem glasses.
• Pour champagne in as you serve. Keep in mind this sorbet is made with dark rum, so it's extra good.
• Garnish with pomegranate arils.

1. Freeze pomegranate sorbet in martini glasses or dessert long stem glasses.
2.  Pour champagne in as you serve. Keep in mind this sorbet is made with dark rum, so it’s extra good.
3. Garnish with pomegranate arils.

More Pomegranate Cocktails

Christmas Cocktail from Jamie Oliver

Pomegranate Martini from In Good Taste

Pomegranate Cosmopolitan from Whisk A Food Blog

Pomesake Sparkler from Kahakai Kitchen

The post Pomegranate Christmas Cocktail Remembers appeared first on Spinach Tiger.