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.
1 hour cooling/chilling time
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® 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.
For the pomegranate-rose simple syrup:
- 1 cup (250 ml) unsweetened pomegranate juice 1 cup (250 ml) unsweetened pomegranate juice
- ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (100 g) Redpath® Granulated Sugar ½ cup (100 g) Redpath® Granulated Sugar
- ½ to 1 tsp (2 to 5 ml) rosewater 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 2 cups (500 ml) Prosecco (white or rosé) OR sparkling wine (white or rosé), divided
Garnishes (optional):
- Pomegranate arils Pomegranate arils
- Dried rose petals or buds (food-grade) Dried rose petals or buds (food-grade)
- Rose petals (fresh), ensure they are pesticide-free Rose petals (fresh), ensure they are pesticide-free
- Edible glitter Edible glitter
Equipment:
- Medium heavy-bottomed saucepan Medium heavy-bottomed saucepan
- Liquid measuring cup Liquid measuring cup
- Scale OR dry measuring cups Scale OR dry measuring cups
- Measuring spoons Measuring spoons
- Heatproof spatula Heatproof spatula
- Ladle Ladle
- Glass container OR jar Glass container OR jar
- Spoon Spoon
- Champagne flutes x 4 Champagne flutes x 4
Instructions
For the pomegranate-rose simple syrup:
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.
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.
When chilled, seal with lid. Keep in the fridge until needed.
For the cocktail:
Pour ½ cup (125 ml) of prosecco (or sparkling wine) into four champagne glasses or flutes.
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.
Garnish with pomegranate arils and/or rose petals (fresh or dried) before serving.
Chef's Tips
*The pomegranate-rose simple syrup can be made up to 2 weeks in advance for ease of prep.
*Leftover simple syrup can be used to make additional cocktails or used in other cocktail recipes. Use any leftovers to flavour tea, or add to sparkling water. Drizzle over pancakes, waffles, yogurt, or ice cream. Brush onto cake layers to keep them moist and to add additional flavour.
*If pomegranate juice is not available, substitute with beet juice or infuse the simple syrup with sliced strawberries or raspberries.
*Dried rose petals or rosebuds can be found in health food stores and Asian supermarkets or bulk stores in the tea or organic food aisles. Ensure roses, fresh or dried, are food-grade before purchasing and using.
*For a non-alcoholic version, omit prosecco and substitute with sparkling white grape juice or club soda.
