Pomegranate Ginger Spritzer Recipes

POMEGRANATE MOLASSES GINGER SPRITZER

Steps:

• Add the pomegranate molasses, tequila, orange liqueur and lime juice to a cocktail shaker and shake until combined. Pour into a rocks glass over crushed ice. Add the ginger ale, drop in a lime slice and serve.

POMEGRANATE-GINGER SPRITZER

Steps:

• For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.)
• For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve.

POMEGRANATE-GINGER SPARKLERS

Steps:

• Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
• Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
• Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)

POMEGRANATE SPRITZER RECIPE BY TASTY

Steps:

• Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat.
• Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine.
• Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig.
• Serve immediately.
• Enjoy!