Tomorrow is New Year’s Eve. I thought it was Wednesday. Rats. I could have moved mountains and done other miscellaneous chores that would have saved the planet in that extra day. Probably not.
Here are two simple recipes to add special sparkle to your bubbly for tomorrow’s big night. If you would like, double the recipe and package it in a pretty bottle as a hostess or guest gift.
Now that I think about it and before I hit the “post” button…I have a few scented geranium plants brought in for the winter. I should have used those in the simple syrup. Next time. Cause I hope for a bunch of those.
- Infused Clementine Rosemary Simple Syrup
- 1 cup sugar
- 1 cup water
- 6 inches fresh rosemary
- Peel of 1 clementine
- 8 ounces sparkling wine, prosecco, champagne or sparkling grape juice
- 2 ounces clementine rosemary simple syrup
- juice of 1 clementine (4 tablespoons)
- Prepare Simple Syrup
- In small saucepan bring water to a boil, add sugar, stirring, reduce heat to low until sugar has dissolved.
- Turn the heat off, add the rosemary and allow to cool.
- Reserve extra infused syrup in the fridge for up to 4 weeks.
- In 2 glasses add the clementine juice, simple syrup and bubbly.
- Garnish with a sprig of rosemary or twist of clementine peel.
- Infused Simple Syrup
- 1 pomegranate, seeded
- 1 clementine, quartered
- ¾ cup water
- ¾ cup organic sugar or raw sugar
- 2 inches vanilla bean, seeds removed (save the seed in a tablespoon of sugar)
- 8 ounces sparkling wine, prosecco, champagne, or sparkling grape juice
- Prepare the Simple Syrup
- Puree the pomegranate, clementine (yes, the whole thing) and water in a high speed blender for a few seconds. You don't want to make it a smooth mixture, just break down the clementine and seeds.
- Put the puree into a strainer and gently press the mash to allow the liquid through.
- In a small saucepan bring the strained juice to a gentle boil, add the sugar and vanilla bean stirring until the sugar has dissolved.
- Reduce heat and simmer for 8 minutes. Turn the heat off and allow to cool.
- Store excess syrup in the refrigerator for 3 weeks.
- In each glass pour 2 tablespoons of infused syrup and top with 4 ounces of bubbly.