Heart Healthy Pomegranate Cocktail Recipe

                   
Toast to the sweet, fizzy goodness of prosecco, orange and pomegranate with this easy, gluten-free cocktail recipe. You'll love the bright, fruity flavor that makes each sip a celebration.
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Ingredients
Recipe yields 8 servings
16 oz pomegranate juice
2 Tbsp sugar
1 navel orange
1 bottle (750 mls) prosecco or cava
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Directions
Step 1

In a saucepan, heat pomegranate juice over medium-high heat until reduced to 1/2 cup, approximately 10 to 12 minutes. Whisk in 1 tablespoon of the sugar until dissolved. Transfer mixture to a glass measuring cup and refrigerate until completely chilled, about 6 hours.

Step 2

Over a small coffee saucer, zest the orange and squeeze the juice over the zest. In another coffee saucer, add the remaining 1 tablespoon of sugar.

Step 3

Dip a champagne flute, rim side down, in the juice/zest mixture, then in the sugar. Repeat with remaining glasses. When ready to serve, add 1/2 ounce of the pomegranate syrup to the bottom of each champagne flute. Fill each glass to two-thirds full with the Prosecco.

Time: 30 minutes
Servings: 8
Calories: 120
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:120
total fat:0g
sat fat:0g
cholesterol:0mg
sodium:0mg
total carb:16g
fibers:0g
proteins:0g

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Heart Healthy Pomegranate Cocktail Recipe

Ingredients
Recipe yields 8 servings
16 oz pomegranate juice
2 Tbsp sugar
1 navel orange
1 bottle (750 mls) prosecco or cava
Directions
Step 1

In a saucepan, heat pomegranate juice over medium-high heat until reduced to 1/2 cup, approximately 10 to 12 minutes. Whisk in 1 tablespoon of the sugar until dissolved. Transfer mixture to a glass measuring cup and refrigerate until completely chilled, about 6 hours.

Step 2

Over a small coffee saucer, zest the orange and squeeze the juice over the zest. In another coffee saucer, add the remaining 1 tablespoon of sugar.

Step 3

Dip a champagne flute, rim side down, in the juice/zest mixture, then in the sugar. Repeat with remaining glasses. When ready to serve, add 1/2 ounce of the pomegranate syrup to the bottom of each champagne flute. Fill each glass to two-thirds full with the Prosecco.

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