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5 from 1 vote

Pomegranate Royales

Servings: 6


  • 1 (16-ounce) bottle pomegranate juice, such as POM Wonderful
  • ¼ cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 1 (750-ml) bottle good-quality Champagne or Prosecco, chilled
  • fresh pomegranate seeds, for serving


  • First, make the pomegranate syrup. Combine the pomegranate juice and sugar in a small saucepan, and bring to a low boil over medium heat. Continue to cook over medium heat for twenty minutes, until the juice is reduced by half. Set aside to cool slightly, then transfer to a glass measuring cup and refrigerate until very cold.
  • To make the drinks, pour 1 tablespoon pomegranate syrup and 1 teaspoon lemon juice into the bottom of a Champagne flute or coupe. Top with ½ cup Champagne and garnish with a few pomegranate seeds. Repeat for each cocktail. Serve immediately.
    Copyright 2019, Lidey Heuck, All Rights Reserved