Step 1
In a small pot, combine unsweetened pomegranate juice, the Redpath® Dark Brown Sugar, and the sprig of fresh rosemary. Place onto medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cover with a lid or plastic wrap. Allow flavours to infuse and for the syrup to cool to room temperature; about 20 minutes. Strain mixture and discard rosemary.
Step 2
Place syrup into the fridge to chill until needed.
Step 1
In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.
Step 2
Before serving, top with club soda and gently mix to combine.
Step 3
Pour into glasses filled halfway with ice. Garnish with pomegranate arils and a sprig of fresh rosemary in each glass.
*The pomegranate rosemary syrup can be made a few days in advance.
*To store syrup, place into an airtight container such as a mason jar, and keep in the fridge for up to 2 weeks.
*If using dark rum, use Redpath® Golden Yellow Sugar in place of the Redpath® Dark Brown Sugar.
