The parties are starting and the drinks are starting to flow. I made this a couple of weeks ago and it went SO quickly that I didn't have time to take a picture.
It actually comes from Cooking Light, which is not the publication I usually get my drinks from.
I will be making this OVER and OVER again! And you should too!
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
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.
Yield: 4 servings
CALORIES 115 ; FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); CHOLESTEROL 0.0mg; CALCIUM 5mg; CARBOHYDRATE 9.5g; SODIUM 4mg; PROTEIN 0.1g; FIBER 0.0g; IRON 0.1mg
Cooking Light, NOVEMBER 2009
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