• 750 ml pink sparkling wine or pink Champagne
  • 50 g caster sugar
  • 2 strips lemon zest, plus extra to decorate
  • 250 ml pomegranate juice, plus seeds to decorate
  • 2 tbsp lemon juice


  1. 1

    Dissolve the caster sugar in 300ml water with 2 strips of lemon zest, and simmer for 5 minutes.

  2. 2

    Transfer to a bowl and mix with the pomegranate juice and lemon juice. Chill for at least 1 hour until cold.

  3. 3

    To serve, pour the chilled syrup into a large pitcher over ice cubes and add the bottle of pink Champagne or sparkling wine. Decorate with srips of lemon zest and pomegranate seeds.

Nutritional Details

Each serving provides
  • Energy 519kj 124kcal 6%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 12.1g 13%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

8.5g carbohydrate 0.0g fibre 0.3g protein

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