Toast to the sweet, fizzy goodness of prosecco, orange and pomegranate with this easy, gluten-free cocktail recipe. You will love the bright, fruity flavor that makes each sip a celebration.
Recipe yields 8 servings
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.
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.
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.