Rosemary pomegranate mimosas are a fun holiday beverage made from make ahead pomegranate rosemary ice cubes. Since most of the (albeit, easy) work is done the day before, pour the champagne and you’re ready to rock!
Mimosas: the socially acceptable day drink. Its not often that I drink before noon, but when I do, mimosas are normally the culprit. There’s something so inherently festive and fun about champagne. Just pop the cork and pour out bubbles of awesomeness.
Although the standard OJ classic will always hold its place as a brunch favorite, pom-rosemary is a a close runner up this time of year. Both tart and sweet at the same time with a refreshing herbal undertone, these simple cocktails will be a breakfast staple for holiday brunches and Christmas mornings at my house for years to come .
Infusing with sprigs of rosemary adds an air of freshness, not just in taste, but also in color. Seriously, look at those fun colors. They scream Christmas and holiday goodness, which I’ve got nothing but love for. I meant to post this before Christmas for you, but figure you can serve these on New Year’s day morning as you’re nursing your hangover seizing the day and starting your New Year’s resolutions.
The ice cubes add to the prettiness of these flavor-packed holiday cocktails. They’re also somewhat strategic because the rosemary and pom arils are then locked in ice instead of floating around in your drink being obnoxious at every sip.
Brilliant, eh? I’d like to think so. When water is added to the ice cube tray, some of the pomegranate arils will float to the surface and some won’t, which is fine. Also, don’t worry if the rosemary is popping out of the water when you put the tray in the freezer. This is hard to control and I think it adds to the overall prettiness of the cubes overall in the end.
For an extra pop of flavor, use pomegranate juice instead of water in the ice cubes!
Holiday Rosemary Pomegranate Mimosas
Ingredients
Ice Cubes
- 1/4 cup pomegranate arils
- 2 – 3 sprigs rosemary cut into 1/2″ pieces
Mimosas
- 1 bottle champagne 750 ml
- 16 oz. pure pomegranate juice
- 3 sprigs rosemary
- Juice of 1 lime 1 – 2 Tbsp.
- 1 Tbsp. sugar
Instructions
- For ice cubes, place 4 -5 pomegranate arils and a 1/2-inch piece of rosemary sprig into each ice cube mold. Fill ice cube tray with water and place in freezer for at least 6 hours until frozen solid.
- Whisk sugar into lime juice to dissolve. Mix champagne, lime/sugar mix, pomegranate juice, and rosemary sprigs in a pitcher (can also be added to individual glasses. Let sit for five minutes before adding ice cubes, stirring, and pouring into champagne flutes. Individual mimosas can be mixed in each glass separately instead of using a pitcher if desired.
Nutrition
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