- 4
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/4 tsp. cream of tartar
- Fresh Raspberries
- 1 cup pomegranate liqueur or pomegranate juice
- 1 cup champagne or prosecco
Preparation
Step 1
1. combine sugar, water and cream of tartar in heavy saucepan; cook over low heat, stirring constantly, 5 to 6 minutes or until sugar dissolves. Increase temperature to medium and bring to a boil. Cover and cook 2 minutes. Uncover and cook, without stirring, 4 to 5 minutes or until mixture is light caramel in color. Immediately pour mixture into a metal bowl to stop the cooking process. Tilt mixture in bowl about 1 minute to cool.
2. Dip the champagne flutes in the mixture to coat the rims.
3. Place a raspberry in each of the flutes.
4. Fill cocktail shaker half full of ice. Pour 1/4 cup pomegranate liqueur and 1/4 cup champagne into shaker; cover and shake well. Strain inot glass. Repeat procedure with remaining liqueur and champagne.