This cocktail has become a regular part of my Thanksgiving and Christmas menus. All the family members enjoy this herb infused champagne and pomegranate combination. The easy preparation is a plus. I make it every year.
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.
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- 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
- 1/4 cup water
- 1 tablespoon sugar
- 2 teaspoons fresh rosemary leaves
- 1/2 cup pomegranate juice
- 2 cups Champagne or sparkling wine
- 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.
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Pomegranate-Rosemary Royale Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Christmas, Thanksgiving, Winter
- PUBLICATION: Cooking Light