- 1 pomegranate
- 2 tbsp sugar
- 2 tbsp water
- 1 oz gin
- 1 tsp lemon juice
- 3 oz dry sparkling wine
- lemon peel and pomegranate arils for garnish
Trim about 1 inch from the top of the pomegranate. Score the sides of the pomegranate vertically into four sections, cutting through the entire outer layer and the white membrane. Holding the pomegranate over a large bowl and using the scored lines as a guide, break the pomegranate into four sections. Remove the arils from the husk into the bowl and discard the membrane and outer skin. Reserve about 1 tbsp of arils for garnish.
Combine pomegranate arils (minus the 1 tbsp for garnish), sugar and water in a blender and process on medium-low speed for about 10 seconds. Do not blend on high speed or blend for too long; you don’t want to grind the inner seed of the arils. Pour through a fine wire mesh strainer and discard solids.
Combine the gin, lemon juice and 1 tbsp of the blended pomegranate syrup in a cocktail shaker, top with ice and shake until well chilled. Strain into a champagne flute and top with sparkling wine. Garnish with a lemon twist and a few reserved pomegranate arils.
Mocktail Variation: Follow instructions above, omitting the gin. Replace sparkling wine with sparkling water.
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