Garden to table recipe: Pomegranate rosemary ring-in

The countdown has begun. Not the big 10-9-8-7-6...before the ball drops. What we mean is the last few days of 2017 are here and that's got us wondering how the tail-end of it will go down. Celebrate a great year in the garden and welcome a new one with us by grabbing what ingredients you can from your own garden and making a toast with this Pomegranate Rosemary Ring-In recipe we love. Can you dig it? 

Pomegranate Rosemary Ring-In


  • 1 bottle prosecco

  • 2 ounces peach schnapps

  • 4 teaspoons fresh squeezed lemon juice from the garden

  • 4 ounces Pom juice

  • 1 small bottle mango flavored soda water

  • 6-8 sprigs rosemary from the garden

  • 1 fresh pomegranate from the garden

  • 1/2 cup sugar or honey straight from the hive

  • 1 cup water


  1. Place water in small pan with 2-3 sprigs of rosemary fresh-picked from the garden and bring to a boil.

  2. Add sugar or GSCO honey to boiling water and stir until it dissolves.

  3. Remove liquid from heat, remove rosemary leaves and cool.

  4. Clean and de-seed pomegranate from the garden.

  5. Pour prosecco into 4 cocktail glasses evenly.

  6. Add 1/2 ounce of peach schnapps, 1/2 ounce rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce Pom juice and a splash of mango soda water to each glass. Stir.

  7. Add about 1 tablespoon of pomegranate seeds to each glass and allow pomegranate seeds time to float to the top of the glass.

  8. Garnish each glass with a sprig of rosemary.

Recipe from

GSCO will reopen January 2nd. Be sure to join us for our huge annual After-Christmas sale!