This recipe combines the bright, tart flavor of pomegranate and the herb-y notes of rosemary in a delicious non-alcoholic holiday cocktail.  It can be mixed to order or made in a punch bowl to serve a large group of holiday party goers.  The pomegranate molasses keeps almost indefinitely if refrigerated and can be used in many savory recipes as well .  I love it over roasted vegetables or whisked into vinaigrettes for an unusual complex flavor and beautiful color.  For a merrier spritzer, Vodka makes a delicious addition.


1 ea                                     60 oz bottle POM pomegranate juice

1 ½ C                                   granulated sugar

1 ea                                      juice of lemon

3” piece                            fresh rosemary

3 liters                               Sprite or 7-up


Combine pomegranate juice, granulated sugar, rosemary and lemon juice in a large non-reactive saucepan over medium heat.  Bring to a simmer and cook until mixture is thick and a syrup-like consistency.  This should take about an hour and the mixture will be reduced to about 2 cups.  Cool molasses in saucepan.  When cool, transfer to a glass jar and store in the refrigerator.  Warm to room temperature before use.

Fill a decorative glass or a champagne flute with 1 part pomegranate molasses and 3 parts chilled Sprite or 7-up.  Garnish with a rosemary sprig and frozen cranberries and serve.  To make for  a crowd, combine 1 part molasses with 3 parts Sprite or 7-up in a punch bowl and float rosemary springs and cranberries on top.

****caterer’s tip:  Sugar the rim of glass with superfine granulated sugar before preparing individual cocktails