Pomegranate Hibiscus Spritz Recipe
Pomegranate-hibiscus-rosemary infused Aperol, Prosecco, orange twist
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Ingredients
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Infused Aperol
Spritz
Method
Infused Aperol Preparation
- 1
Infuse the Aperol
In a medium jar or bottle, combine 1 cup of Aperol with 2 tablespoons of dried hibiscus flowers, 2 fresh rosemary sprigs, and 1 cup of pomegranate seeds. Seal the jar tightly and let it sit in a cool, dark place for at least 24 hours to allow the flavors to meld.
- 2
Strain the Infusion
After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth to remove the solids. You will be left with a beautifully infused Aperol that can be used for your spritz.
Spritz Assembly
- 3
Mix the Spritz
In a large pitcher, combine the infused Aperol (about 1 cup), 2 cups of Prosecco, and 1 cup of club soda. Stir gently to mix the ingredients without losing the carbonation.
- 4
Serve with Ice
Fill glasses with ice cubes (about 1/2 cup per glass), then pour the spritz mixture over the ice until the glass is about 3/4 full.
- 5
Garnish
Finish each glass with a twist of orange peel for garnish. Serve immediately and enjoy your refreshing Pomegranate Hibiscus Spritz!