Berry Pomegranate Vodka Spritzer Recipes

BERRY POMEGRANATE VODKA SPRITZER RECIPE

Steps:

• To prevent watering down of your spritzers, freeze desired berries (after being washed and thoroughly dried) and pomegranate arils in a single layer on a flat sheet. Once they have frozen through you can pile them into a baggy and store in the freezer until you're ready to make the drinks. This way they shouldn't freeze together in a big clump and they can act as ice without watering down your drinks. Place about a tablespoon each of frozen berries and pomegranate arils into a 12 oz or larger glass. Pour pomegranate juice and vodka over the fruit. If your fruit or juice is on the tarter side, you may want to add in up to a tablespoon of simple syrup. Slowly pour in DASANI sparkling water. Gently stir drink to combine all ingredients. Garnish with a fresh mint sprig, citrus slices, and/or more fresh or frozen berries and pomegranate arils as desired. Serve immediately and enjoy.

SPARKLING POMEGRANATE COCKTAILS

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
• Combine vodka, pomegranate juice, and 1 ounce (2 tablespoons) sugar syrup. Divide among 2 tall ice-filled glasses. Top each with sparkling wine, and garnish with pomegranate seeds.

POMEGRANATE SPRITZER RECIPE BY TASTY

Steps:

• Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat.
• Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine.
• Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig.
• Serve immediately.
• Enjoy!

POMEGRANATE-GINGER SPRITZER

Steps:

• For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.)
• For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve.