Rosemary pomegranate mimosas encapture the essence of relaxed holiday gatherings where festive simplicity leaves more time to enjoy time with family and friends.
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.