Pomegranate Mojito Food

POMEGRANATE MOJITO MOCKTAIL

Steps:

• A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
• Reserve half the mint for serving, and tear the rest into a large jug with the lime quarters. Using a rolling pin, bash the mint and lime to release the flavours. Add the pomegranate juice and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime slices and more mint.

POMEGRANATE MOJITO MOCKTAIL

Steps:

• Gather the ingredients
• Muddle the syrup, mint leaves, and lime wedges in a highball glass .
• Fill the glass with ice.
• Add the pomegranate juice and lemonade. Stir well .
• Top with club soda.
• Garnish with pomegranate seeds and fresh mint. Serve and enjoy.

POMEGRANATE MOJITO

Steps:

• Add the mint leaves, lime juice, simple syrup, and lime wedges to a highball cocktail glass and muddle to release the flavor of the mint and limes. Tip - If you don't have a muddler, the handle of a wooden spoon usually works pretty well or you can slap and roll the mint between your palms to release the flavor.
• Pour in the pomegranate juice.
• Fill the glass all the way to the top with crushed ice and add the rum. Stir with a bar spoon.
• Top off with club soda and garnish with a mint sprig, lime wedge, and pomegranate arils. Add a straw next to the mint garnish and enjoy immediately.

HOLIDAY CRANBERRY POMEGRANATE MOJITO

Steps:

• Add sugar, water and fresh cranberries to a small saucepan. Simmer over low heat for about 5 minutes until the cranberries start to open up and the sauce gets very thick. Set aside and allow to cool slightly.
• Meanwhile, add mint and lime to each glass. Muddle together to extract the flavor of the mint.
• Add in rum, pomegranate juice and cooled cranberry reduction to each glass.
• Top with sparkling water and ice serve immediately.

POMEGRANATE MOJITO

Steps:

• In a rocks glass, muddle mint and lime with a muddler or back of a spoon until juice is released. Add ice, Chile Grenadine, and white rum (if using). Stir well to chill. Top with 4 oz. club soda, or 6 oz. if omitting rum. Top with additional mint leavs and pomegranate arils, if you like. Chile Grenadine
• In a small saucepan combine all ingredients. Bring to a boil, stirring to dissolve sugar. Cover and let steep 30 minutes. Strain through a fine-mesh strainer and chill before using. Makes 1 3/4 cups.

POMEGRANATE MOJITO VIRGIN

Steps:

• Muddle mint with a splash of simple syrup and three lime wedges in a glass.
• Fill glass with ice. Pour in pomegranate juice and soda.
• Garnish with lime wedge and a sprig of mint.
• ENJOY!

POMEGRANATE MOJITO

Steps:

• Combine the sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and pomegrante juice.
• Fill glass with ice.
• Top with a splash of soda water.