INGREDIENTS

  • 1 bottle prosecco
  • 2 ounces of Tonica Goji Berry Kombucha
  • 4 teaspoons fresh squeezed lemon juice
  • 4 ounces pom juice
  • 1 small bottle mango flavoured soda water
  • 6-8 sprigs rosemary
  • 1 fresh pomegranate
  • ½ cup of organic cane sugar
  • 1 cup water

 

INSTRUCTIONS

  • Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
  • Add cane sugar to boiling water and stir until sugar dissolves.
  • Remove from heat, strain rosemary leaves and set to cool.
  • Clean and de-seed pomegranate. Set seeds aside.
  • Pour Prosecco evenly into 4 cocktail glasses.
  • Add .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, and top it with goji berry kombucha.
  • Add 1 tablespoon of pomegranate seeds to each glass. 
  • Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.

 

NOTES

Best if made with chilled prosecco or with 1 – 2 ice cubes if needed or if you’re staying dry!