Christmas & New Year Prosecco Cocktail Recipe | The Persephone
Georgie Hayden's prosecco cocktail infused with homemade rose syrup and topped with pomegranate has a sophisticated touch of festive sparkle.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Glass
- Citrus press
- Pitcher
- Spoon
- Refrigerator
- Bottle opener
- Serving glass
- Mason jar
Ingredients
- 500g caster sugar
- 1 lemon
- 4 tbsp rose water
- a drop of natural red food colouring (optional)
- 1-2 tbsp homemade rose syrup
- 150ml prosecco
- a few pomegranate seeds
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