Pomegranate-Rose Sparkling Cocktail
Back to Recipes & MoreIngredients
- 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
- 2 cups (500 ml) Prosecco (white or rosé) OR sparkling wine (white or rosé), divided
- Pomegranate arils
- Dried rose petals or buds (food-grade)
- Rose petals (fresh), ensure they are pesticide-free
- Edible glitter
Equipment
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
Instructions
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.
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.
