July 27, 2020

NIAC Virtual Gala 2020 Drink Recipes

Lemon-Saffron Sorbetto Cava
Serves 10


  • 1 Bottle Spanish Cava sparkling wine.
  • 2 pint package Lemon Sorbet (Yakh dar Behesht)
  • 1 Pint package of Persian Saffron ice cream.
  • 3 Tablespoons Persian Pistachio powder.
  • Rose petals 


  1. Allow the Sorbet and Ice cream to soften slightly at room temperature. About 7 minutes.
  2. Place the Sorbet in a large mixing bowl and slowly add the Cava while with a whisk gently blending the sorbet into it .It should end up having a slushy texture but still have quite a bit of carbonation. Then slowly add the ice cream and keep mixing for a minute or so.
  3. Gently spoon the mixture into Champagne glasses and decorate with Pistachios and Rose petals to taste.

Pomegranate Sangria with Shiraz Wine
Serves 10


  • One bottle of Shiraz or Syrah (also Petite Syrah) wine.
  • Two pounds of chopped fresh fruit , Oranges, Apples, Pears , Grapes , & Pomegranates
  • Half a cup of liquor ( Rum , Vodka , Gin , etc )
  • Half a cup of sugar
  • 2 cups of pomegranate juice.
  • 12  large ice cubes


1. Fruit Maceration:

  • Chop the fresh fruit and place into a large punch bowl with about 6 ice cubes.
  • Sprinkle the sugar over the fruit and let sit for about 5 minutes.
  • Pour the Rum over the fruit and let sit for 15 minutes.

2. Adding liquids:

  • After the fruit mixture starts to ooze some juice and looks macerated add the bottle of Shiraz wine.
  • Add the pomegranate juice and let sit for about 10 minutes.
  • Taste and add sugar if necessary.

3. Serving:

  • Use chalices or wine glasses garnished with more fruits and ice to serve 
  • Spouted clear glass serving vessels are particularly appealing to store or serve Sangria with the visuals of fruit variety.
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