It’s not just pretty. This pink drink is bright with the flavor of tart cherries and lemon with a peachy edge from the schnapps and an herbal edge from the rosemary. Serve this drink to your guests as they arrive and watch as the party gets rolling.
It’s that easy: It’s simple to remove the seeds from a pomegranate. Just cut it around its equator, holding one half over a bowl, cut side down, wrap it with the handle of a wooden spoon. The seeds should pop out nicely. Discard the shell and use the seeds as directed.
- Prep time:
- Total time:
- 1/4 cup sugar
- 3 sprigs rosemary, plus 10 more for garnish
- 2 oz. (1/4 cup) peach schnapps
- 3 tablespoons lemon juice, from one juicy lemon
- 8 oz. (1 cup) Cheribundi tart cherry juice (look for it on the juice aisle)
- 1/2 pomegranate, seeded, about 1/3 cup
- 2 - 750 ml bottles 13th Street Blanc de Blanc sparkling wine, chilled
- Lemon flavored soda water, chilled
- Combine sugar with 4 oz. water (1/2 cup) and 3 sprigs rosemary in a small pan over medium-high heat and bring to a boil. Remove from heat, strain the rosemary leaves and add the schnapps, lemon juice and Cheribundi juice and refrigerate the syrup until very cold.
- Remove the seeds from the pomegranate (see “It’s that easy” note above) and reserve.
- To each champagne flute, add 2 oz. (1/4 cup) syrup mixture and top with prosecco and a splash of soda water. Add a sprinkle of pomegranate seeds and a sprig of rosemary and serve immediately.