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.
1/4 cup water
1 tablespoon sugar
2 teaspoons fresh rosemary leaves
1/2 cup pomegranate juice
2 cups Champagne or sparkling wine
How to Make It
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.
Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne. Serve immediately.
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.
The color was gorgeous and the rosemary scent was a lovely surprise. Made the drinks once by recipe proportions and once again with slightly less syrup per glass. We preferred a bit less added sugar, perhaps because we were building on Proseco instead of Champagne.
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