1. In small saucepan, stir sugar, ginger and 1/2 cup water over medium-low heat until sugar dissolves, stirring frequently; transfer to heatproof bowl and refrigerate 20 minutes or until cooled completely. Makes about 1/2 cup.
2. In large pitcher, stir juice, limeade and sugar mixture. Makes about 2 1/2 cups.
3. Divide mint and pomegranate arils into 4 (8-ounce) Champagne flutes; pour limeade mixture into glasses and top with sparkling water.
- 0 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 29 mg Sodium
- 48 g Carbohydrates
- 1 g Fiber
- 44 g Sugars
- 38 g Added sugars
- 1 g Protein
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Nutritional Information
- 0 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 29 mg Sodium
- 48 g Carbohydrates
- 1 g Fiber
- 44 g Sugars
- 38 g Added sugars
- 1 g Protein
Directions
1. In small saucepan, stir sugar, ginger and 1/2 cup water over medium-low heat until sugar dissolves, stirring frequently; transfer to heatproof bowl and refrigerate 20 minutes or until cooled completely. Makes about 1/2 cup.
2. In large pitcher, stir juice, limeade and sugar mixture. Makes about 2 1/2 cups.
3. Divide mint and pomegranate arils into 4 (8-ounce) Champagne flutes; pour limeade mixture into glasses and top with sparkling water.