Pomegranate Cocktail




  • 16 oz. pomegranate juice
  • 2 Tbsp. sugar
  • 1 naval orange
  • 1 bottle (750 ml) Prosecco, or Cava


  1. In a saucepan, heat pomegranate juice over medium-high heat until reduced to 1/2 cup, approximately 10 to 12 minutes. Whisk in 1 tablespoon of the sugar until dissolved. Transfer mixture to a glass measuring cup and refrigerate until completely chilled, about 6 hours.
  2. Over a small coffee saucer, zest the orange and squeeze the juice over the zest. In another coffee saucer, add the remaining 1 tablespoon of sugar.
  3. Dip a glass, rim side down, in the juice/zest mixture, then in the sugar. Repeat with remaining glasses.
  4. When ready to serve, add 1/2 ounce of the pomegranate syrup to the bottom of each champagne flute. Fill each glass to two-thirds full with the Prosecco.

Nutrition Facts

  • Serving Size: 1/2 cup
  • Calories: 120
  • Fat: 0g
  • Carbohydrates: 16g


Club Red, pomegranate

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