Pomegranate Prosecco Cocktail
Pomegranate Prosecco Cocktail made with prosecco, mint simple syrup, and pomegranate juice. A delicious and festive holiday cocktail!
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Servings: 4 glasses
Equipment
- small saucepan
Ingredients
Mint Simple Syrup
- 1 cup white sugar
- 1 cup water
- 4 fresh mint sprigs taken off the stem, chopped
For the Drink: by the glass
- 6-6½ ounces prosecco chilled
- 2 tbsp mint simple syrup
- 2-3 tbsp pomegranate juice
Garnish
- red sanding sugar
- pomegranate seeds
- fresh mint leaves
Instructions
Mint Simple Syrup
- In a small saucepan, bring water and sugar to a boil over medium heat. Stir to dissolve the sugar.Once the sugar is dissolved, reduce heat to low, add the mint and simmer approximately 8 minutes.
- Turn off the heat and let the syrup steep and cool.Strain out the mint leaves before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Assemble the drink
- For sugar rim, dip glass rims into pomegranate juice then coat in red sanding sugar.
- Pour 6-6½ ounces of prosecco into the prepared glass.Add mint syrup and pomegranate juice.Garnish with pomegranate seeds and fresh mint, if desired. Serve immediently.
- Store syrup in an airtight container for up to one month.
Notes
Make it a mocktail by replacing the Prosecco with club soda.
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