Pomegranate, Rosemary and Chai Spritz
Our Pomegranate Rosemary Spritz isn’t just for making cocktails—it’s also a perfect complement to chai. This recipe makes about 2 cups (16 fl. oz./500 ml) chai tea, which is enough to make about 8 drinks. You can keep any leftover tea in an airtight in the refrigerator for up to 2 weeks. Pour it into an ice-filled glass with a splash of milk for a quick chai iced tea for the afternoon, or slip a bit into your next smoothie for an added flavor boost.
Ingredients
- 4 cups (32 fl. oz./1 l) water
- 2 chai tea bags
- 3 oz. (80 ml) Pomegranate Rosemary Mix
- 1 oz. (30 ml) brown sugar simple syrup
- Dash of vanilla extract
- Pinch of salt
- 2 to 3 oz. (60 to 80 ml) chilled sparkling water
- 1 to 2 Tbs. pomegranate seeds
- Fresh rosemary sprig for garnish
Directions
In a saucepan over medium-high heat, bring the water and tea bags to a boil. Continue to boil until reduced by half, about 10 minutes. Remove from the heat, transfer to a heat-safe container and transfer to the refrigerator until chilled.
In a cocktail shaker filled halfway with ice, add the cocktail mix, simple syrup, vanilla, salt and 2 oz. (30 ml) of the chai tea. Shake until chilled. Strain into a large spritz glass filled halfway with ice, then top with the sparkling water and the pomegranate seeds. Stir gently to combine. Garnish with rosemary and serve. Serves 1.
Williams Sonoma Test Kitchen