- 1/4 c. water
- 1 Tb sugar
- 2 tsp fresh rosemary leaves
- 1/2 c. pomegrante juice
- 2 c. Champagen or sprakling wine
Combine 1/4 c water and sugar in small sauce pan; bring to a simmer, stirring until sugar dissolves.
Remove from heat. Add rosemary; let stand 30 mins.
Strain thru a sieve into bowl; discard solids.
Pour 2 Tb pomegrante juice and 1 Tb rosemary syrup into 4 Champagne glasses.
Top with 1/2 c. Champagne/sparkling wine.