Rosemary pomegranate fizz

By Vanessa Gianfrancesco
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  • 1 cup (240 milliliters) pomegranate juice
  • 8 sprigs rosemary, divided
  • 2 tablespoons (30 milliliters) sugar
  • 4 teaspoons (20 milliliters) lemon juice
  • 2 cups (470 milliliters) chilled club soda
  • 2 cups (470 milliliters) chilled tonic water
  • Pomegranate seeds, to garnish


  1. Add pomegranate juice and 4 rosemary sprigs to a saucepan and boil gently. Add sugar and cook until sugar dissolves. Simmer 10-12 minutes, until juice reduces by 2/3. Remove from heat and strain out rosemary. Let cool.
  2. Divide syrup between four wine glasses. Add one teaspoon (five milliliters) of lemon juice to each glass. Top with 1/2 cup (120 milliliters) soda, 1/2 cup (120 milliliters) tonic water. Garnish with a spoonful of pomegranate seeds and one sprig of rosemary per glass.
  3. For an alcoholic version, replace club soda and tonic water with prosecco.


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