- 1⅛ cup (1 cup plus 2 Tbs.) unsweetened pure pomegranate juice (such as Pom brand), chilled
- 3 Tbs. sugar syrup (see recipe in Notes, below), chilled
- 1 750-milliliter bottle dry sparkling wine or
- Champagne, chilled
Sparkling Pomegranate Cocktail
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Spring, Summer, Vegetarian
Start to Finish:
In a small pitcher, stir the pomegranate juice and sugar syrup. Fill each flute about one-third full with the pomegranate mixture. Top with the sparkling wine, dividing it evenly among the flutes. Serve immediately.
Sugar Syrup: In a small saucepan, bring ½ cup granulated sugar and ½ cup 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. (Yields about ⅔ cup.)
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Sparkling Cocktails Only