Pomegranate-Rose Sparkling Cocktail

Beauty is more than skin deep with this beautiful cocktail! Made with luscious pomegranate juice, fragrant and flavourful rose water, and your favourite sparkling wine, it’s as delicious and effervescent as love itself.

Prep Time
10 minutes
Cook Time
5 minutes
1 hour cooling/chilling time
Image
Three pomegranate-rose sparkling cocktails in stemmed glasses on a pink tray, shown with gold swizzles and gold ribbons

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar
Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Medium heavy-bottomed saucepan

Liquid measuring cup

Scale OR dry measuring cups

Measuring spoons

Heatproof spatula

Ladle

Glass container OR jar

Spoon

Champagne flutes x 4

Servings
4 servings
For the pomegranate-rose simple syrup:
  • 1 cup (250 ml) unsweetened pomegranate juice
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ½ to 1 tsp (2 to 5 ml) rosewater
For the cocktail:
  • 2 cups (500 ml) Prosecco (white or rosé) OR sparkling wine (white or rosé), divided
Garnishes (optional):
  • Pomegranate arils
  • Dried rose petals or buds (food-grade)
  • Rose petals (fresh), ensure they are pesticide-free
  • Edible glitter
Instructions
For the pomegranate-rose simple syrup:

Step 1

In a medium heavy-bottomed saucepan, combine the unsweetened pomegranate juice, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugars.

Step 2

Remove from heat, and stir in the rose water. Start with a ½ teaspoon (2 ml) and add more to taste. Ladle into a clean, sanitized glass jar or container. Place into the fridge to chill completely.

Step 3

When chilled, seal with lid. Keep in the fridge until needed.

For the cocktail:

Step 1

Pour ½ cup (125 ml) of prosecco (or sparkling wine) into four champagne glasses or flutes.

Step 2

Drizzle 1 to 2 tablespoons (15 to 30 ml) of the pomegranate-rose simple syrup into each cocktail. If desired, sprinkle and gently swirl in a small amount of edible glitter into each cocktail.

Step 3

Garnish with pomegranate arils and/or rose petals (fresh or dried) before serving.

Pomegranate arils splashing into a pomegranate-rose sparkling cocktail in a stemmed glass, shown with a rose and rose petals on a table.