Pomegranate Simple Syrup Sparkle Wine Cooler Recipes

POMEGRANATE MOSCOW MULE (ADAPTED FROM DELISH)

Steps:

• In your copper mug or cocktail glass, stir together the vodka, pomegranate syrup, lime juice and ice.
• Top with ginger beer and garnish with pomegranate arils and rosemary sprig.

POMEGRANATE SIMPLE SYRUP RECIPE

Steps:

• Mix together sugar and pomegranate juice and sugar in a saucepan.
• Place on medium high heat until a simmer begins.
• Reduce heat to low and keep it on a low simmer.
• Stir often and cook for 10 minutes.
• Allow to cool and store in the refrigerator.
• Garnish with fresh pomegranate arils, if desired.

POMEGRANATE SIMPLE SYRUP & SPARKLE WINE COOLER

Steps:

• SIMPLE SYRUP:.
• Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
• SPARKLER:.
• Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
• NON-ALCOHOLIC VERSIONS:.
• Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.

POMEGRANATE COOLERS

Steps:

• In a pitcher, muddle the mint with a wooden spoon.
• Stir in the pomegranate juice and lime juice; just before serving, stir in the ginger ale.
• Strain into glasses filled with ice and garnish with lime slices.

HOMEMADE WINE COOLERS

Steps:

• Pour wine into an ice cube tray and freeze until solid.
• When cubes are frozen, plop 1 or 2 into a glass of ginger ale. Allow to sit for about 5 minutes so the cubes melt a little; stir.

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!