Pomegranate-Rosemary Royale

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Photo: Ellen Silverman; Styling: Toni Brogan
Yield:
4 servings
Cynthia Nims
November 2009
RECIPE BY Cooking Light

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.

Ingredients

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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