Ingredients:

  • 1 cup (240ml) 100% Pomegranate juice (no sugar added)
  • 1-inch piece (25g) Fresh ginger, peeled and thinly sliced
  • 2 tbsp (30ml) Raw honey
  • 1 strip Lemon zest
  • 1 bottle (750ml) Dry Champagne, Cava, or Brut Prosecco
  • 1/4 cup Pomegranate arils
  • 6 Sprigs of fresh rosemary
  • 1 small Pear, thinly sliced

Instructions:

  1. In a small saucepan, combine the pomegranate juice, sliced ginger, honey, and lemon zest. Bring to a gentle simmer over medium heat.
  2. Simmer for 12–15 minutes until the liquid has reduced by half and coats the back of a spoon. It should be dark and syrupy.
  3. Remove from heat and pour through a fine-mesh strainer into a glass jar to remove solids. Chill the reduction in the refrigerator until cold.
  4. To assemble, place 1-2 tablespoons of the pomegranate reduction into the bottom of 6 chilled champagne flutes.
  5. Slowly top each glass with the chilled sparkling wine. Garnish with pomegranate arils, a sprig of rosemary, and a thin slice of pear.