Pink Champagne Cocktail – Two Ways!
Two fun versions of Pink Champagne Cocktails using Strawberry-Rhubarb-Rosewater and Pink Lemonade Syrups!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Drinks
Cuisine: American
Servings: 10 people
Calories: 137kcal
Strawberry-Rhubarb-Rosewater Syrup (adapted from Smitten Kitchen)
- ½ pound strawberries hulled and sliced in half
- ½ pound rhubarb cut into one-inch pieces
- ½ cup sugar
- 1 tablespoon rosewater
- Juice of ½ a lemon
Pink Lemonade Simple Syrup
- 1 cup sugar
- 1 cup water
- 2/3 cup pink lemon juice or regular lemon juice
- 1 tablespoon Morello cherry syrup or cherry or pomegranate juice*
To make the Strawberry-Rhubarb-Rosewater Syrup:
Combine all ingredients in a small saucepan over medium high heat. Allow to cook for 10-15 minutes, or until fruit is cooked and mushy and juices have released. Allow to cool slightly and then strain through a sieve. Allow to cool completely and then keep in a glass container in the refrigerator until ready to serve.
To make the Pink Lemonade Simple Syrup:
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil. Once boiling, turn heat down to a simmer and cook until sugar is dissolved, about 5-10 minutes. Turn off heat and stir in Morello cherry syrup. Allow to cool completely and then keep in a glass container in the refrigerator until ready to serve.
To make either Pink Champagne Cocktail:
Calories: 137kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg