Pomegranate-Rosemary Royale

Pomegranate-Rosemary Royale Recipe
Photo: Ellen Silverman; Styling: Toni Brogan

This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.

4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 115
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 9.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 4 mg
Calcium 5 mg

Ingredients

1/4 cup water
1 tablespoon sugar
2 teaspoons fresh rosemary leaves
1/2 cup pomegranate juice
2 cups Champagne or sparkling wine

Preparation

1. Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary; let stand 30 minutes. Strain through a sieve into a bowl; discard solids.

2. Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne. Serve immediately.

Cynthia Nims,

November 2009
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