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Pomegranate Rosemary Mimosas

Author Ashley Diana

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

DIRECTIONS

  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