Ingredients:
· 1 cup sugar
· ¼ cup finely minced, peeled ginger
· 1 bottle dry sparkling wine
· ½ teaspoon pomegranate molasses
Directions:
1. Combine the sugar, 1 cup water and the ginger in a medium saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
2. Remove from heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
3. Pop open the bubbly and grab some champagne flutes! Divide the pomegranate molasses between the glasses. Add 2 tablespoons of the ginger syrup to each. Top with the bubbly.
4. Enjoy!
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