1. Combine sugar, water, and rosemary in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Continue to boil for 1 minute, or until sugar is fully dissolved. Remove from heat and let stand 30 minutes, then strain to remove rosemary sprigs. Let syrup cool completely.

2. Combine gin, sparkling wine, rosemary simple syrup, and pomegranate juice in a punch bowl and stir to combine; refrigerate for at least 1 hour.

2. Add ice and garnish punch with pomegranate seeds before serving if desired.

Source: Hannaford fresh Magazine, November - December 2017