Pomegranate Champagne Cocktail





Pomegranate Champagne Cocktail

  • 250 ml pomegranate juice
  • 125 g Huletts White Sugar
  • 1 bottle of champagne (either alcoholic or non-alcoholic)
  • pomegranate rubies
  • mint sprigs


  1. Place the juice and sugar in a saucepan and simmer for about 10 minutes. Stirring occasionally to make sure that the sugar has dissolved.
  2. Set the sugar syrup aside to cool and pour into a bottle or jar until needed.
  3. Pour 25 ml of the cooled syrup into a champagne flute then top up with the champagne.
  4. Garnish each drink with pomegranate rubies and a sprig of mint.
  5. Top tip: Pour the champagne into the glasses slowly to stop the syrup from frothing too much.

Top tips

Balance and moderation

Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.

Don’t be vanilla

Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g