Pomegranate Rosemary Mimosa

No brunch is complete without a champagne mimosa! Instead of using a traditional orange juice, this recipe uses pomegranate juice & a rosemary infused simple syrup. A festive twist on a classic!

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Step 1

In a saucepan over medium heat stir together the water, sugar & rosemary. Bring to a boil until the sugar fully dissolves.

Step 2

Remove from heat & strain mixture. Set aside to cool.

Step 3

When ready to serve add a tablespoon of syrup to 4 champagne flutes. Evenly divide the pomegranate juice & champagne. Garnish with pomegranate seeds & enjoy!