[Pomegranate & hibiscus champagne cocktail with spiced macadamia nuts]
The blogosphere is awash with recipes for pomegranate juice after a lot of us received free bottles of it. There’s been granita, tagine, cake, salad dressing and others. Do you think we can fit one more in? Oh OK then.
The truth is I’m now addicted to POM Wonderful. Hopelessly addicted. I sneak a few sips throughout the day and think about new ways to incorporate it into recipes.
I guess I’m living proof that sending someone free samples actually works. Especially if they’re sent to a health nut like me that’s a sucker for 100% juice (juice that I don’t have to make a mess in my kitchen for and that is delivered in a cute little cooler bag right to my door).
I’ve been rationing my remaining 2 bottles by mixing it with sparkling mineral water and a squeeze of lime. Sometimes I add a little gin. It would be good with vodka too.
But once you’re riding the slippery slope of a pre-dinner alcoholic drink then you definitely need something to nibble with it. Enter spicy macadamias, stage left. Champagne cocktail, stage right.
If you’re serving them at a party then please don’t forget the charms for your glasses! They’re super cute and hygienic too. A good combo for a semi-OCD like me that avoids additional germs at all costs (and likes to be hostess with the mostess).
Sorry to my international and interstate friends, you must be able to make your own way to Sydney if you win. I wish I was rich enough to pay for your flights (but thanks to those cheeky people who asked!).
Would love a vote if you get a chance. Go on, I’ll be your best friend….
Pomegranate and hibiscus champagne cocktails
no quantities so you can make as many as you like!
1. Place an edible hibiscus flower in the bottom of a champagne flute and pour over 30ml (use a shot glass to measure) of pomegranate juice.
2. Fill the glass with chilled champagne and serve. Easy, huh? Enjoy!
Spiced macadamia nuts
makes 2 cups
2 cups raw macadamia nuts
pinch ground chilli powder
pinch fine sea salt
1 tablespoon vegetable oil
1. Mix together the nuts, spices and vegetable oil in a large bowl until all the nuts are evenly coated.
2. Heat a large frying pan over high and add the nut mixture. Dry fry until golden brown, about 5 minutes, shaking them around the pan constantly. Don’t move away, they burn easily! Remove to small bowls and serve with the cocktails.