Pomegranate Spritz Recipe
Make Pomegranate Spritz Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pomegranate Simple Syrup
Cocktail
Method
Pomegranate Simple Syrup
Combine and heat
In a small saucepan combine 1 cup pomegranate juice and 1 cup granulated sugar. Stir to moisten the sugar.
Add lemon and cool
Remove from heat, stir in 1 tablespoon fresh lemon juice. Let the syrup cool to room temperature (about 20–30 minutes) to thicken slightly.
Strain and store
If you used any pulp or seeds, strain the syrup through a fine mesh sieve into a clean jar. Seal and refrigerate. Syrup will keep up to 2 weeks.
Cocktail Preparation
Prepare glass
Fill a wine glass or large stem glass with about 1 cup of ice to chill it. If you prefer, use a rocks glass; adjust quantities accordingly.
Add syrup and citrus
Pour 1 ounce of the chilled pomegranate simple syrup and 1/2 tablespoon fresh lemon juice over the ice.
Add spirit (optional)
If making an alcoholic spritz, add 1 ounce vodka. For an alcohol-free spritz, skip this step and substitute with an extra ounce of club soda or sparkling water.
Top with bubbles
Slowly add 3 ounces prosecco (or other dry sparkling wine). Then top with 1 ounce club soda to lift the flavors and create a lighter spritz.
Gently combine
Give the drink one or two gentle stirs with a bar spoon to integrate the syrup and bubbles without flattening the sparkling wine.
Garnish and serve
Strain or discard excess melted ice if desired. Garnish with 1 teaspoon pomegranate arils, a mint sprig, and a lemon wheel or twist. Serve immediately while fizzy.