Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Cynthia Nims
Recipe by Cooking Light November 2009

Gallery

Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

115 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 9.5g; fiber 0g; cholesterol 0mg; iron 0.1mg; sodium 4mg; calcium 5mg.
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