Pomegranate Mimosa

prep

5 min

cook

2 hrs

feeds

1

A Note from Chef Logan:
Let's talk glasses...
Since sparkling wine is complex, mimosas are traditionally served in champagne flutes, which helps to keep the bubbles preserved and the dry taste of the wine intact. If you don’t have any champagne flutes at home, then any glasses with a narrow opening (such as white wine glasses) will work well too.

Ingredients

1 cup water

1 cup sugar

3-4 sprigs of rosemary

1/2 ounce of Rosemary simple syrup

1 cup water

1 cup sugar

3-4 sprigs of rosemary


2 ounces of pomegranate juice

2 ounces of Prosecco

Pomegranate seeds

Instructions

Rosemary Smoked Simple Syrup

Step 1

Preheat your pellet grill to 180ºF.

Step 2

Add 1 cup water to 1 cup sugar. Give it a quick stir to begin the dissolving process. Pour into your skillet (or sheet pan with at least 1-2-inch-high sides.)

Step 3

Place on the bottom rack for 2 hours.

Step 4

With heat guard gloves or oven mitts, remove from the pellet grill and cool completely.

Step 5

Add in your sprigs and steep for 30 minutes in an airtight container such as a mason jar and store in the refrigerator for up to a month.

Mimosa

Step 1

In a champagne flute add 8-10 pomegranate seeds, pour the rosemary simple syrup over them.

Step 2

Add in the pomegranate juice and slowly pour in the Prosecco a little at a time taking breaks so as not to over fill and spill the bubbly over the glass.

Step 3

Garnish with a rosemary sprig, fresh not smoked.