Recipe

Pomegranate Rosemary Mimosas

Serves

0

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Ingredients

• 2 Cups Pomegranate Juice unsweetened
• 2 Cinnamon Sticks
• 1 Tsp Cloves
• 3-4 Rosemary Sprigs
• 1 T Lemon
• 1 Cup Sugar
• 1 Cup Pineapple Juice chilled & reserved
• Frozen Cranberries as mimosa garnish

Instructions

1. Add pom juice, cinnamon, cloves, rosemary, lemon, & sugar to a saucepan and bring to boil. Once boiled turn on low/medium and simmer until sauce has reduced by half and has become more syrup-like. This will take 30-45 mins.

2. Remove from heat, strain, and store in glass container in fridge. (Best if made the day before serving drinks. This can last in fridge for weeks)

3. Add 1 T of chilled syrup to each champagne flute.

4. Add 1 T of chilled pineapple juice.

5. Add champagne and top with 3 frozen cranberries