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Pomegranate-Rosemary Royale


This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.

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Rate this recipe 4.7/5 (6 Votes)


  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 teaspoons fresh rosemary leaves
  • 1/2 cup pomegranate juice
  • 2 cups Champagne or sparkling wine


Servings 4
Adapted from


Step 1

1. Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary; let stand 30 minutes. Strain through a sieve into a bowl; discard solids.

2. Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne. Serve immediately.


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