Prosecco Cocktail with Spiked Cranberry Syrup
A quick syrup that transforms a glass of bubbly Prosecco or Champagne. Made with Cranberry, Pomegranate and Orange juices and warm spices
Make pomegranate juice (see below), or use store bought (all natural.)
Add pomegranate juice, orange juice, sugar and all spices to a non reactive 1 quart pot.
Bring to a boil, then reduce to a simmer to dissolve the sugar, the mixture will be syrupy. Cook stirring about 3 minutes. Will slightly reduce.
Let stand 5 minutes to infuse the flavors.
Strain the mixture into a small bowl with a fine mesh strainer.
Wipe the pan clean, add syrup.
Add cranberries and bring mixture to a boil, then reduce to a simmer, stirring for 2 – 3 minutes until the cranberries ‘pop” and are broken up. Take off heat and cool.
Place the mixture in a small food processor and puree.
Strain the mixture and place in a clean glass container until ready to use.
Add 1 – 1 1/2 tablespoons of syrup on the bottom of pretty stemmed glass flutes.
Pour Prosecco or Champagne over. HINT: Taste with 1 tablespoon of syrup, add 1 1/2 tablespoons for a sweeter taste.
Thread three cranberries on a decorative 4 1/2 inch skewer. If you have mint with thick stems, twine it through the skewer, or add the sprig to the glass with the skewer.
Cut 1/4 piece from a large, fresh pomegranate. Remove seeds, leaving white pith behind. Will have roughly 1/2 cup of seeds.
Add the seeds to a small food processor and pulse until broken up.
Strain into a small bowl, using a fine mesh strainer. press hard on solids to release the juice.
Makes 1/4 cup of juice.