Recipe: Valentines Day’s Pomegranate Sparkler
● 4 tablespoons pomegranate syrup*
● 8 oz spicy ginger beer or ginger ale
● 2 grapefruit slices
● 2 sprigs fresh mint
To make pomegranate syrup:
Bring 2 cups pomegranate juice, ¼ cup sugar, and 1 tablespoon lemon juice to a simmer in an uncovered saucepan, stirring occasionally, until the sugar has dissolved. Reduce heat just enough to maintain a light simmer for one hour, or until the juice has a syrupy consistency and has reduced to about half a cup. Pour pomegranate syrup into a glass jar, allow to cool and store chilled in the refrigerator for up to 1 month.
In two champagne flutes, evenly divide the pomegranate syrup. Top with 4 ounces ginger beer, each. Garnish each flute with a fresh grapefruit slice and sprig of fresh mint.