Pomegranate Lime Spritzers Food

POMEGRANATE LIME SPRITZERS

Steps:

• Mix vodka and sugar, in the serving glass, stirring well until the sugar is mostly dissolved. Alternatively, you could use a shaker for larger quantities.
• Add pomegranate juice and squeeze in your lime. Then add tonic water and stir.
• Drop in ice cubes and sprinkle with pomegranate seeds, garnish with a lime wedge and serve.

POMEGRANATE GINGER SPRITZER

Steps:

• Place ginger and lime slices in a pitcher; stir in pomegranate and orange juices. Refrigerate overnight. , Just before serving, strain and discard ginger and lime. Stir club soda into juice mixture. Garnish as desired.

POMEGRANATE LEMONADE SPRITZER

Steps:

• Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.
• To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve.
• Cook's Note: This recipe is easily doubled or tripled for a crowd

POMEGRANATE-GINGER SPRITZER

Steps:

• For the grenadine syrup: In a small saucepan over medium heat, stir together the pomegranate juice and sugar. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat and stir in the lemon juice. Let cool. (Makes about 3/4 cup; extra syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.)
• For the spritzer: Add the tequila, orange liqueur, lime juice and 2 tablespoons grenadine syrup in a rocks glass and mix until combined. Fill with crushed ice. Add the ginger ale, drop in a lime slice and serve.

POMEGRANATE SPRITZER RECIPE BY TASTY

Steps:

• Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat.
• Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine.
• Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig.
• Serve immediately.
• Enjoy!