Rosemary and pomegranate fizz recipe
Get the party started with this sparkling mocktail – there's none of the alcohol but all of the fizz.
Recipe from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
Ingredients
- 400 ml pomegranate juice
- 4 sprigs of rosemary
- 0.5 lemon (juice only)
- 750 ml alcohol-free sparkling wine, chilled
- 14.1 fl oz pomegranate juice
- 4 sprigs of rosemary
- 0.5 lemon (juice only)
- 26.4 fl oz alcohol-free sparkling wine, chilled
- 1.7 cups pomegranate juice
- 4 sprigs of rosemary
- 0.5 lemon (juice only)
- 3.2 cups alcohol-free sparkling wine, chilled
- 1 handful pomegranate seeds
- 8 flowering rosemary sprigs
- 1 handful pomegranate seeds
- 8 flowering rosemary sprigs
- 1 handful pomegranate seeds
- 8 flowering rosemary sprigs
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 8
Step-by-step
- Pour the pomegranate juice into a small saucepan. Lightly bruise the rosemary by rubbing it between your fingers, and add it to the pan.
- Bring to the boil and reduce for 10 minutes, then add the lemon juice. Leave to cool, then strain and chill until ready to use.
- Pour 30ml (1 floz) of the rosemary and pomegranate mixture into each champagne flute and top up with alcohol-free sparkling wine.
- Garnish each glass with a few pomegranate jewels and a rosemary sprig.
This recipe is from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
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