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To garnish

Nutrition: per serving

  • kcal79
  • fat0g
  • saturates0g
  • carbs11g
  • sugars10g
  • fibre0g
  • protein0g
  • salt0g
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Method

  • step 1

    Put the pomegranate juice in a small saucepan with a sprig of rosemary. Bring to the boil and reduce for a few mins until syrupy. Leave to cool, then chill until ready to use.

  • step 2

    Fill four Champagne flutes with 1 part pomegranate syrup and top up with 3 parts Prosecco. Garnish each glass with a rosemary sprig, if you like.

Recipe from Good Food magazine, November 2015

Authors

Chelsie Collins
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