Recipes>Pomegranate Recipes

The Persephone

by Georgina Hayden from Taverna: Recipes From a Cypriot Kitchen

Easy

Makes 1 glass

Georgie Hayden’s prosecco cocktail infused with homemade rose syrup and topped with pomegranate has a sophisticated touch of festive sparkle.

Discover more delicious Drink recipes

Refreshing sips for any time of day

From the book

Taverna

Georgina Hayden

Taverna: Recipes From a Cypriot Kitchen

Feast your way through these authentic Cypriot recipes

Family favourite dishes for weekend feasts

Fresh and inspiring ideas for weeknight cooking

Buy From

Introduction

This pretty party drink was a happy accident. When we came to the end of shooting Taverna I wanted to celebrate with the amazing team behind it and popped a few bottles of prosecco in the fridge for the end of the shoot day. In an attempt to jazz it up I added a splash of homemade rose syrup to each glass and a scattering of pomegranate seeds. Not only is it a delight to look at but it tastes heavenly too, and has become a firm favourite in our house. I’ve attributed the recipe to my daughter Persephone, due to the pomegranate seeds in there, not because of her love of prosecco (she has only just turned one). The story of Persephone and the pomegranate is full of hope and the promise of new life, and is why we chose such a big name for our little girl. As a result you will find pomegranate paraphernalia everywhere in our house.

Tags

Ingredients

Method

To make the homemade rose syrup (triantafyllo):

Pour the sugar into a large saucepan with 400ml of water and place on a medium heat. Stir until the sugar has dissolved, then leave to gently cook for 5 minutes until thickened, but before it has a chance to turn golden – you want a light syrup, not a caramel. Squeeze in the lemon juice, then add enough rose water to get the desired strength – I add around four tablespoons. Add a drop of food colouring, if you like. Shop-bought triantafyllo is always bright pink in colour, and is pretty when finishing puddings.

To assemble The Persephone:

Pour the rose syrup into the glass and top with the prosecco – the amount of syrup will depend on your personal taste. I love 2 tablespoons, but make a test glass first and see what works for you. Finish with a scattering of pomegranate seeds and serve.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Drink Recipes

View all

Strawberry Kombucha

by Gaz Oakley from Plant to Plate

Nigella Lawson’s Non-alcoholic Mistletoe Cocktail

More Christmas Recipes

View all

Air Fryer Portobello Mushrooms with a Herby Stuffing

by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts

Air Fryer Mince Pie Lattice Slice

by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts

More Pomegranate Recipes

View all

Pink Potato Salad With Red Cabbage and Pomegranate

by Rukmini Iyer from The Green Cookbook

Ottolenghi’s Cauliflower, Pomegranate and Pistachio Salad

by Yotam Ottolenghi from Simple

Get our latest recipes, features, book news and ebook deals straight to your inbox every week