Kir Royale with Pomegranate & Homemade Rosemary Syrup
Ideal as a light aperitif and delicious with either Champagne or our Daylesford Prosecco, this recipe comes from our sister company The Wild Rabbit Pub. One of our favourite drinks to serve on special occasions and throughout the festive period.
Start by making your rosemary syrup. Put the sugar, water and rosemary into a pan over a medium heat. Bring to a gentle boil, stirring all the time until the sugar has dissolved. Remove from the heat and set aside to cool completely before straining to remove the rosemary.
When ready to serve, put 1/2 a tsp of the rosemary syrup into each glass. Divide the liqueur evenly between each glass and pour in the Champagne or Prosecco. Garnish with pomegranate seeds or a sprig of rosemary and serve.