Pomegranate-Rosemary Royale

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 9.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 4mg
  • Calcium: 5mg

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. 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. 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.
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