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This recipe is easily
doubled or tripled...
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1 cup + 2
Tbs |
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unsweetened
pure pomegranate juice (such as Pom brand),
chilled |
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3 Tbs |
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sugar syrup,
chilled (see recipe below...) |
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One 750 ml. |
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bottle dry
sparkling wine or Champagne, chilled |
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1 |
In a small pitcher,
stir the pomegranate juice and sugar syrup. Fill each
flute about 1/3 full with the pomegranate mixture. Top
with the sparkling wine, dividing it evenly among the
flutes. |
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2 |
Serve immediately. |
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Servings: 6 |
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Cooking Tips |
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*To prepare sugar syrup, mix
1/2 cup granulated sugar and 1/2 cup water in a small saucepan.
Bring the sugar and water to a boil over high heat, stirring
until the sugar is dissolved. Boil for 1 minute. Let cool and
then refrigerate until ready to use. |
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Recipe Source |
| Fine
Cooking |
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