Top cocktail: Rosemary and pomegranate fizz recipe

Get the party started with this sparkling mocktail – there’s none of the alcohol but all of the fizz.

Ingredients

  Metric  Cups  Imperial 

• 400 ml pomegranate juice
• 4 sprigs of rosemary
• 0.5 lemon (juice only)
• 750 ml alcohol-free sparkling wine, chilled

• 14.1 fl oz pomegranate juice
• 4 sprigs of rosemary
• 0.5 lemon (juice only)
• 26.4 fl oz alcohol-free sparkling wine, chilled

• 1.7 cups pomegranate juice
• 4 sprigs of rosemary
• 0.5 lemon (juice only)
• 3.2 cups alcohol-free sparkling wine, chilled

To garnish

• 1 handful pomegranate seeds
• 8 flowering rosemary sprigs

• 1 handful pomegranate seeds
• 8 flowering rosemary sprigs

• 1 handful pomegranate seeds
• 8 flowering rosemary sprigs

Details

• Cuisine: British
• Recipe Type: Cocktail
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Serves: 8

Step-by-step

1. Pour the pomegranate juice into a small saucepan. Lightly bruise the rosemary by rubbing it between your fingers, and add it to the pan.
2. Bring to the boil and reduce for 10 minutes, then add the lemon juice. Leave to cool, then strain and chill until ready to use.
3. Pour 30ml (1 floz) of the rosemary and pomegranate mixture into each champagne flute and top up with alcohol-free sparkling wine.
4. Garnish each glass with a few pomegranate jewels and a rosemary sprig.

Redemption Bar by Andrea Waters and Catherine Salway