Pomegranate Simple Syrup Sparkle Wine Cooler Food

POMEGRANATE SIMPLE SYRUP RECIPE

Steps:

• Mix together sugar and pomegranate juice and sugar in a saucepan.
• Place on medium high heat until a simmer begins.
• Reduce heat to low and keep it on a low simmer.
• Stir often and cook for 10 minutes.
• Allow to cool and store in the refrigerator.
• Garnish with fresh pomegranate arils, if desired.

POMEGRANATE COCKTAIL WITH SPARKLING WINE

Steps:

• Place zest in champagne flutes.
• Add pomegranate juice and Cointreau.
• Fill glasses with sparking wine or champagne.
• Garnish with pomegranate seeds.

POMEGRANATE COOLERS

Steps:

• In a pitcher, muddle the mint with a wooden spoon.
• Stir in the pomegranate juice and lime juice; just before serving, stir in the ginger ale.
• Strain into glasses filled with ice and garnish with lime slices.

PERSIAN POMEGRANATE COOLER

Steps:

• (Note: can use fresh squeezed pomegranate juice or a commercial brand such as Pom, which is available year-round; orange blossom water should be available in Middle Eastern or Latino markets.) Mix together pomegranate juice, lemon juice, orange blossom water and sugar until sugar dissolves.
• Pour 5 ounces of mixture into a glass and slowly add 5 ounces (or more to taste) of club soda, stirring slowly.
• Add several ice cubes to chill, and serve.

SPARKLING POMEGRANATE COCKTAILS

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
• Combine vodka, pomegranate juice, and 1 ounce (2 tablespoons) sugar syrup. Divide among 2 tall ice-filled glasses. Top each with sparkling wine, and garnish with pomegranate seeds.

POMEGRANATE SIMPLE SYRUP & SPARKLE WINE COOLER

Steps:

• SIMPLE SYRUP:.
• Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
• SPARKLER:.
• Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
• NON-ALCOHOLIC VERSIONS:.
• Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.

CHAMPAGNE WITH POMEGRANATE SYRUP AND RASPBERRIES

Steps:

• Pour 1 tablespoon juice into the bottom of each champagne flute or coupe.
• Carefully pour in the champagne.
• Float a few raspberries in each glass, and serve.

POMEGRANATE COOLER

Steps:

• 1. Cut open the pomegranates and break the fruit into sections. In the sink, in a bowl of cold water, pick out the small red seeds. Discard the thin white membrane between the sections. Put the seeds in a blender or food processor. Blend on low speed, or pulse to a coarse purée. 2. Pour through a fine strainer into a bowl to catch the juices. Discard the seeds. Add the orange juice and water. Sweeten to taste with sugar. Pour into a jar, cover and refrigerate until cold. Serve over ice.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.