When I first received the juice, I thought of lots of different ways to use it: sorbets, dressings, sauces, etc. And for some reason (fast and easy, perhaps?), the only way I’ve used it so far is in drinks. I’ve added it to lemonade, other juices, iced tea, even champagne. It added a nice flavor to all of them.

Then, I got this crazy idea to use it in a Cosmopolitan drink. I don’t even drink Cosmos. Anyway, I gave my husband some ideas on the ingredients, and he tried mixing a couple versions. I think we came up with a very yummy recipe. It’s really very good, and very blueberry, despite the red color. So, if you’re looking for a fruity, fun drink for happy hour or girl’s night out, give it a try.

Blue POM Cosmo Recipe

Ingredients:

2 oz. vodka, chilled
1 oz. Triple Sec
Juice of 1/2 lime
1 oz. POM Blueberry juice
Blueberries for garnish (optional)

Directions:

1. Pour the ingredients into a cocktail shaker.
2. Add a few ice cubes, cover and shake the cocktail.
3. Pour the cocktail, straining out the ice, into a martini glass.
4. If desired, garnish with a few blueberries.

Additional Notes:

• As you can see, I used blueberries for garnish. To keep the swizzle stick from falling out of the glass, put some blueberries on the end of the stick in the glass, too. Or, just lay it across the rim of the glass.

Notable Links:

• There are lots of good-looking recipes at POM Wonderful.
• The origins of the Cosmopolitan Cocktail, according to Wikipedia.
• Pomegranate-Blueberry Albacore Skewers recipe is posted at The Gluten-Free Hippie.
• Reindeer Antlers, an pomegranate alcoholic punch is posted at Gluten Free Easily.
• Recipes for Pomegranate Popsicles and Pomegranate Sorbet are at Gluten Free Gidget.
• POM Glazed Chicken Salad can be found at Gluten Free Expedition.
• Pork Chops with Pomegranate-Mushroom Sauce is posted at Gluten Free Works.
• Pomegranate Marinade for lamb and salmon can be found at Gluten Free Portland Oregon.

I knew I’d have to modify my mom’s recipe because I didn’t want a whole punch bowl filled with enough to serve a large party. (Without the champagne, this recipe makes a tropical juice punch that fills a 2-quart pitcher.) And while I was changing the recipe, I decided to change up some of the flavors, too. I think I’ll serve these Tropical Mimosas with my Banana Coffee Cake (regular and dairy-free) and Berry Fruit Salad. What an exquisite way to start the morning on Mother’s Day!

Tropical Mimosas

Ingredients:

2 very ripe bananas
24 oz. (3 Cups) pineapple juice
16 oz. (2 Cups) orange juice
12 oz. (1-1/2 Cups) mango nectar/juice
2 bottles of champagne or sparkling wine, chilled

Directions:

1. Add all of the ingredients, except the champagne, to a 2-quart pitcher. Using an immersible blender, thoroughly blend the bananas and juice until frothy. (If you don’t have an immersible blender, just pour it all into a regular blender to mix it.)
2. Fill a champagne flute half-way with champagne, then top with the juice.
3. To garnish, try a fresh pineapple or mango slice. Enjoy!

Additional Notes:

• For a non-alcoholic version, add the punch to Ginger Ale instead of champagne.
• Or, for a smoothie, add a cup of yogurt to the juice and give it a whirl in the blender.

Notable Links:

• The call for submissions to this month’s Go Ahead Honey It’s Gluten Free! – Breakfast in Bed
• Celiac Family’s recipe for Banana Coffee Cake – Gluten-Free
• Celiac Family’s recipe for Banana Coffee Cake – Gluten-Free and Dairy-Free
• Celiac Family’s recipe for Berry Fruit Salad
• Celiac Family’s recipe for Eggs and Hash Browns Casserole

Irish-inspired Gluten-Free Recipes:

• Celiac Family’s Irish Potato Farls
• Irish Soda Bread
  • The Gluten-Free Goddess posted recipes for Irish Soda Bread with currants (sorghum, millet, and potato starch) and without currants (rice, sorghum, and potato starch).
  • Teri Gruss at About.com’s Gluten-Free Cooking posted a recipe for Gluten-Free, Dairy-Free Irish Soda Bread using Bob’s Red Mill Gluten Free Pizza Crust Mix.
  • You can find a Gluten-Free, Corn-Free, and Casein-Free Irish Soda Bread recipe at Healthy-Family.org that uses Pamela’s Wheat-Free Bread Mix.
• Corned Beef and Cabbage
  • Alta at Tasty Eats at Home posted a recipe for cooking it in a stock pot on the stove.
  • Lynn’s Kitchen has a recipe for cooking it in a slow-cooker with a gluten-free beer.

Gluten-Free Beer Reviews:

• Celiac Family’s thoughts on GF beer.
• Switch 2 Gluten Free reviews several brands of GF beer.
• The Brew Site posts on Magners Irish Cider, Bard’s Tale, Green’s Endeavor, Green’s Quest, and Redbridge.

Chocolate Martinis

Ingredients:

Magic Shell (optional for decorating the glass)
Ice
Dark Chocolate ice cream (The darker, richer chocolate ice creams are best for this.)
1.5 oz. Kahlua
1.5 oz.Creme de Cacao (You can use dark or clear varieties, we used the dark.)
1.5 oz. Vodka (Any will do, but we used a chocolate infused vodka for even more chocolate flavor.)

Directions:

1. My husband begins the martini making process by preparing the Martini Glasses. Place the glasses in the freezer (for about 30 minutes) to get them nice and frosty. Then slowly drizzle Magic Shell along the edge of the glass, so that it starts to run down the inside of the glass. It adds a little flavor to the drink, but mainly just makes it look nice. Then, place the glass back into the freezer.
2. Next, place 3 or 4 ice cubes into a Cocktail Shaker and one scoop of ice cream. Pour in equal parts Creme de Cacao, Kahlua, and Vodka and shake vigorously. Continue shaking until the ice cream is broken up.
3. Straining out the ice, pour the martini into the prepared glass.
4. Serve quickly, while still icy cold.

Additional Notes:

• Magic shell is our favorite way to decorate the glass. However, you may want to experiment with others: Cocoa powder on the rim can be a little bitter but could be cut with powdered sugar; Chocolate syrup drizzled can get messy and doesn’t stay along the sides, but it does add a little sweetness to the drink; Powdered sugar on the rim makes a nice snowy look, but can get sticky. How about cinnamon, or cinnamon sugar? Be creative and have fun!
• We usually serve it without any other garnish. However, crushed peppermint candy sprinkled on top and a whole candy stuck on the side, as in the photo, gives it a fun holiday flavor. Try hanging a small candy cane on the side. Or, a fresh mint leaf for a summer day. None of these add much flavor to the drink. But, it does add a nice aroma to the drink.
• If you’re a real fan of peppermint, put crushed peppermint candy on the rim. And, maybe even a splash of Peppermint Schnapps.

For more Cocktails, Mocktails, and Appetizer recipes, check out the Holiday Food Fest at Simply Sugar and Gluten-Free.

I am also linking this to “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker. So, be sure to check out all of the gluten-free recipes and ideas shared at this round-up, too.