- 4 to 5 ripe pomegranates
- 5 to 6 clementines
- 6 mint leaves
- 1/2 orange, cut crosswise (to cut out round orange slices for wetting the lip of the glasses and for decoration)
- 1 teaspoon coconut sugar (or enough to coat the rims of the glasses)
- Use a paring knife to cut out the crown of the pomegranate (cut a circle while angling in). Then cut away the rest of the red part of the pomegranate skin. Place the fruit on a flat surface crown up and use your fingers to open it gently. If the fruit is very ripe, this should be easy to do, otherwise, use the tip of your knife to gently bore deeper into the white part of the crown until the fruit begins to crack. Continue to open the sections with your fingers to expose the seeds.
- Over a bowl, use your fingers to separate the seeds from large membranes and substantial parts of the white. We are juicing the fruits, so don’t be concerned with deseeding them completely. It is entirely okay to have small parts of the white membranes still present. Repeat for each pomegranate.
- Then peel the clementines; set the peeled fruits aside.
- Using a juicer, juice all the fruits and the mint leaves. Keep a couple of pomegranate seeds aside for decorations (about 12 to 18 seeds).
- With a slotted spoon, gently skim off the foam on top of the juice, leaving only a little to simulate the bubbles of real champagne; set aside.
- Slice crosswise through the orange and cut out a thick round slice. Place the slice on a flat surface or cutting board. Place the coconut sugar on a small plate next to the slice of orange.
- Take 5 to 6 small champagne glasses (I count about 1/2 cup of juice per glass). Turn each glass upside down and gently dip the top of each glass into the orange slice and then immediately into the sugar, coating each rim lightly. Turn the glass back right-side up. Gently pour in about 1/2 cup of juice in each glass. Be careful with filling your glasses, and don’t let the liquid splash the rim.
- Cut the remaining orange into round slices and split the slices in three. Decorate each glass with 1/3 of the orange slice (see picture.) Drop 2 to three seeds of the reserved pomegranate seeds into each glass
Todays drink is from My Chef’s Apron