A UVA Heart & Vascular Center Initiative
Recipes / Beverage

Pomegranate Cocktail

Posted December 26, 2017


Makes 8 Servings

  • 16 oz. pomegranate juice
  • 2 Tbsp. sugar
  • 1 naval orange
  • 1 bottle (750 ml) Prosecco, or Cava



  • 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 glass, 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.


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