Step 1
In a medium heavy-bottomed saucepan, combine the unsweetened pomegranate juice, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring to dissolve the sugars.
Step 2
Remove from heat, and stir in the rose water. Start with a ½ teaspoon (2 ml) and add more to taste. Ladle into a clean, sanitized glass jar or container. Place into the fridge to chill completely.
Step 3
When chilled, seal with lid. Keep in the fridge until needed.
Step 1
Pour ½ cup (125 ml) of prosecco (or sparkling wine) into four champagne glasses or flutes.
Step 2
Drizzle 1 to 2 tablespoons (15 to 30 ml) of the pomegranate-rose simple syrup into each cocktail. If desired, sprinkle and gently swirl in a small amount of edible glitter into each cocktail.
Step 3
Garnish with pomegranate arils and/or rose petals (fresh or dried) before serving.
*The pomegranate-rose simple syrup can be made up to 2 weeks in advance for ease of prep.
*Leftover simple syrup can be used to make additional cocktails or used in other cocktail recipes. Use any leftovers to flavour tea, or add to sparkling water. Drizzle over pancakes, waffles, yogurt, or ice cream. Brush onto cake layers to keep them moist and to add additional flavour.
*If pomegranate juice is not available, substitute with beet juice or infuse the simple syrup with sliced strawberries or raspberries.
*Dried rose petals or rosebuds can be found in health food stores and Asian supermarkets or bulk stores in the tea or organic food aisles. Ensure roses, fresh or dried, are food-grade before purchasing and using.
*For a non-alcoholic version, omit prosecco and substitute with sparkling white grape juice or club soda.
