 | Chilled Pomegranate Champagne Sauce32 oz. 10 minutes David Katz, Consulting Chef |
| • | 2 cups champagne |
| • | 2 cups The Perfect Purée Pomegranate Concentrate, thawed |
| • | 2 cups water |
| • | 1 cup sugar |
| Method: | |
| 1. | Combine champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar completely. Transfer to a bowl and cool. |
| 2. | Whisk in Pomegranate Concentrate and chill until use. |
| Serving Suggestion: | |
| Ladle enough broth to cover the bottom of a chilled soup bowl, fan out a sliced poached apple in the center and top with a small round scoop of vanilla or ginger ice cream. Garnish with a chiffonade of fresh mint. | |
| Flavor Twists: | |
| Serve with Pomegranate Poached Apples. | |