Refreshing Pomegranate Spritzer for Fall

by on September 25, 2011

It feels so wonderful to be back in the kitchen after being on the road, teaching workshops and shooting on location lately. When we were in the kitchen the other night preparing dinner, we both looked at one another with the same hungry, yet satisfied eyes. It feel so good to be back here in our home kitchen feeding our family and friends. Unfortunately we didn’t take the time to photograph any of it to share with you on the blog!

The garden always look different in the time that we’re away. When we return, one of the first things we do is to explore the backyard for new goodies that dropped, blossomed or got eaten by the squirrels. This week, we were greeted with red pomegranates.

When we saw them last, they were still slightly young and green. This week, they looked like red Christmas ornaments dangling in Autumn sunshine.

Red orbs of pomegranates is definitely a sign that Fall has arrived and we’re ready for it. Along with pomegranates, we welcomed some sweet Asian pears and a few ripened passion fruits clinging to the crazy tangling vines. The tomatoes said their farewells and the basil are exploding with their last flowers. Summer is officially over.

A favorite dish we make with the pomegranates is normally in salads. We’re always searching for new ideas to use this amazing fruit. Breaking into them is like opening up a vault of diamonds, red jewels of sweet tart juices. But this week, we’re juicing them up for some refreshing change. The possibilities are endless with pomegranate juice, especially when we’re mixing cocktails with them. Soon, we’ll be sharing some amazing inebriating cocktails made with pomegranate juice.

Until them, hope you enjoy an alcohol free pomegranate spritzer. It’s so simple, refreshing and perfect hello to the upcoming holidays.

What favorite pomegranate recipes do you have? Would love to read your amazing creations.

hugs,

diane and todd

Pomegranate Spritzer Recipe

Yield: 1 Drink

Ingredients:

  • about 1 - 2 Tablespoons of fresh or concentrate pomegranate juice *for fresh, see note 1 for extracting
  • 2 t Sugar
  • 6 oz sparkling water or club soda

Directions:

  1. Add pomegranate juice, sugar and water. (Add pomegranate seeds if you are so inclined)  Pour into glasses filled with ice.
  2. Add additional sugar, or pomegranate juice to personal taste, sweetness and tartness.

*Note 1: Extracting Pomegranate Juice. Here is a great tutorial on how to open a pomegranate from Steamy Kitchen. Once you have separated seeds, place them in a medium bowl and muddle together until all the juice is extracted. Keep the seeds in if you want for crunchy textures.

Recipe Source: WhiteOnRiceCouple.com.

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{ 42 comments… read them below or add one }

1 Jules September 25, 2011 at 6:45 pm

After looking at these beautiful pics I so wish I could drink/eat pomegranate juice. I’m about to just throw it all to the wind and go for it. I will make for friends when I entertain next time :)

P.S great pics and recipes!

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2 Vivian Chen May 14, 2012 at 3:11 pm

I concur. :)

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3 Apron Appeal September 25, 2011 at 6:58 pm

I am all of a sudden more thirsty than I ever knew I could be…How am I going to get my hands on some pomegranates….right now!

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4 Snippets of Thyme September 25, 2011 at 8:07 pm

I just can’t get my eyes off of the beautiful light hitting these gorgeous photos. I love all of the colors of the pomegranates. I have never seen a pomegranate tree! Simply beautiful!

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5 Sally - My Custard Pie September 25, 2011 at 8:50 pm

I’m loving pomegranates this season and can’t get enough (there are 10 ways to use the seeds over on My Custard Pie). Personally I love them scattered over bitter winter leaves with some creamy feta or goat’s cheese. Exquisite images. How lucky to be able to pick them from the tree.

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6 naturesfleamarket.blogspot.com September 26, 2011 at 4:21 am

i love how clean they look! where did all the messy juice go?? beautiful colors, perfect light. using pomegranate molasses year round doesn’t do the real thing justice…….SO happy to see these ruby gems making their appearance!

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7 Zoe September 26, 2011 at 4:31 am

this sounds lovely, will try.

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8 Averie @ Love Veggies and Yoga September 26, 2011 at 4:41 am

Looks delish and refreshing! And better you than me getting all those pom ariels (I think that’s what they’re called) or seeds…out of the “shell” than me. I end up getting more on my floor than in the bowl usually :)

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9 A.W. September 26, 2011 at 7:51 am

After viewing your photos, I’m inclined to say that it was the pomegranate that Eve ate and not the apple. How could one resist such lovely fruits??? Gorgeous! Have to find myself a pomegranate tree to plant now….

As always, thank you for being such an inspiration!

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10 Stephanie September 26, 2011 at 8:35 am

Gorgeous! I am so jealous of your garden–it’s beautiful, especially with the bright red pomegranates hanging from the trees.

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11 LiztheChef September 26, 2011 at 9:29 am

I love pomegranates but hate the fuss of prepping them. Trader Joe’s sells small bags of the little jewels, all set to go – FYI…

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12 Karen M. September 26, 2011 at 12:13 pm

Simple pomegranate drink: we don’t measure…

Champagne (or sparkling wine…)
Pama liquor
Pomegranate arils

Pour champagne into a flute, add Pama to give it a nice rosy color, then drop in a Tbs or so of pom arils…

A friend said that this reminds him of a lava lamp! The arils float up and down in the flute with the bubbles… We love this drink and it looks especially festive during the Christmas/New Years holidays.

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13 Sally cameron September 26, 2011 at 12:41 pm

Your garden is just amazing. Even before I read your post, I looked at the picture of the tree and thought of Christmas ornaments! Love the arils in salads, but bet they would have been good on the roast carrots we just did. Good on baby green beans too, with toasted, chopped pecan and a little cheese.

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14 Vicki Bensinger September 26, 2011 at 1:55 pm

This is such a refreshing drink and yet I forget about making it until someone like you makes a post about it along with stunning photos. Oh how I wish I could take photos like you. I took IACP notes but still haven’t mastered it.

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15 MikeVFMK September 26, 2011 at 4:22 pm

I love drinks like this, especially when made with fruit from your own backyard. It’s refreshing and loaded with great flavour. The pomegrantes are vibrant and beautiful and just asking to be used up. Lovely, as usual.

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16 The Italian Dish September 26, 2011 at 6:01 pm

Your photographs on this post are exquisite!

I like to make salmon with pomegranate juice. I think it’s a great pairing.

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17 the fatty chalupa September 27, 2011 at 11:38 am

Whenever I make Eton Mess I usually throw some pomegranate seeds into the whipped cream. That way you get the delicate crispness of meringue and then the occasional crunch of the seeds.

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18 Rice Maker September 28, 2011 at 7:07 am

What a beautiful post. The photos on your website are really special. I love pomegranate, so reading your post has given me the inspiration to do some cooking!

Regards

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19 Natalie September 28, 2011 at 6:38 pm

Looks great and refreshing! Love pomegranate!

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20 Ken September 29, 2011 at 11:51 am

You all have to try the single ingredient Pomegranate Juice Concentrate from http://www.brownwoodacres.com It’s the real thing and yes you have to mix it yourself but it’s well worth doing.

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21 Susan September 29, 2011 at 6:49 pm

Gorgeous :)

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22 Marla October 1, 2011 at 7:11 am

Stunning you guys! It is so comforting to return home even after the most exciting of travels :) xxoo

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23 Jon @ vodkitchen October 2, 2011 at 8:11 pm

You guys have a way of making this juice look so appealing… wow! I want to drink it!

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24 Cookin' Canuck October 3, 2011 at 10:06 pm

I just love the lighting and shadows in that opening shot. Your garden is like a wonderland and this spritzer sounds so refreshing.

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25 Danielle October 5, 2011 at 12:11 am

I love your photos and I agree – the pomegranate is one of my favorite fruits! Your spritzer looks fantastic!

-Danielle

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26 Ann Do October 5, 2011 at 9:49 pm

I must tell you this truth that your blog is so so wonderful. It inspires me a lot for my writing. Thank you so much. I will bookmark this website for sure. I also love your photos, too:) I look forward to your new writing. Best, Ann.

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27 Kierstan @ Life {and running} in Iowa October 7, 2011 at 5:07 am

I just googled how to grow pomegranate trees in Iowa… I love these little gems and am absolutely jealous that you can go into your garden and pick one.

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28 Vijitha October 10, 2011 at 11:31 pm

I love pomegranates rather I was forced to eat them during my school days as it is rich in iron. My mom would break open the fruit and tap the head with a wooden ladle to pop out the voluptuous kernels. I would lazily sit with a bowl infront of the TV. The beautiful picture of the pomegranate tree reminds me of my grandmother’s backyard but the fruit wasn’t as big as yours. They were pretty small and the fruits wasn’t as delicious as the ones we used to it at the farmer’s market. During pregnancy, I was hunting in the Bay area to get my hands on this and they were found very sporadic. The ones which I ate were sour or rotten inside. Your pomegranate looks so delicious. I hope it tasted as delicious as it looks. Gorgeous gorgeous gorgeous pictures as always.

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29 Vijitha October 10, 2011 at 11:34 pm

I make mint chutney and chicken curry with pomegranates. Also Indians use a powder by name Anardhana ( powdered pomegranate seeds). You can find them in Indian grocery stores. If you would like to try and cann’t find it in LA, let me know. I can send it from the Bay area , the little India of the West Coast he he :-))))) You can get anything and everything Indian here. :-)))))

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30 Mandi October 24, 2011 at 3:24 am

Looks so delicious! I love pomegranates.
But it always takes a bit of work and a bit of a mess so I don’t eat it to often, and that makes it extra special!

Mandi

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31 Ursa Zimmer October 24, 2011 at 7:30 pm

I love pomegranates rather I was forced to eat them during my school days as it is rich in iron. My mom would break open the fruit and tap the head with a wooden ladle to pop out the voluptuous kernels. I would lazily sit with a bowl infront of the TV. The beautiful picture of the pomegranate tree reminds me of my grandmother’s backyard but the fruit wasn’t as big as yours. They were pretty small and the fruits wasn’t as delicious as the ones we used to it at the farmer’s market. During pregnancy, I was hunting in the Bay area to get my hands on this and they were found very sporadic. The ones which I ate were sour or rotten inside. Your pomegranate looks so delicious. I hope it tasted as delicious as it looks. Gorgeous gorgeous gorgeous pictures as always.
+1

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32 story November 1, 2011 at 9:09 pm

Pomegranates? Did you read my mind? Your photos are simple and beautiful. Love the color pops of red.

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33 Elizabeth November 8, 2011 at 10:12 am

This is gorgeous. I am really into pomegranates right now too! What a treat… thanks for sharing!

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34 Nomadic Samuel November 13, 2011 at 7:15 am

That would taste so refreshing!

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35 Jocelyn Jiang November 13, 2011 at 7:30 pm

wow, look at that vibrant color!! beautiful photos! this just reminds me of donna hay’s recent pomegranat and blood orange punch photo

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36 Garden Goddess November 23, 2011 at 10:11 am

I think you must have been reading my mind about the pomegranates! I have a small tree and now am trying to find some recipes in which to use them too. Here are three that look promising:

Autumn Farmer’s Market Salad
by Amelia Saltsman Bon Appétit | October 2008 http://www.epicurious.com/recipes/food/views/Autumn-Farmers-Market-Salad-350128
yield: Makes 6 servings

Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses*

Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.

* A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.

Cranberry, Pomegranate, and Meyer Lemon Relish
by Lora Zarubin Bon Appétit | November 2008 http://www.epicurious.com/recipes/food/views/Cranberry-Pomegranate-and-Meyer-Lemon-Relish-350472
yield: Makes about 3 cups

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.

3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley

Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Pomegranate-Caramel Tart with Walnuts
Bon Appétit | November 2003 http://www.epicurious.com/recipes/food/reviews/Pomegranate-Caramel-Tart-with-Walnuts-108858
yield: Makes 8 servings

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2/3 cup whipping cream
3/4 cup sugar
1/4 cup water
2 cups coarsely chopped toasted walnuts
2 tablespoons pomegranate molasses*
3/4 teaspoon vanilla extract

1/4 cup pomegranate seeds

Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out puff pastry sheet on lightly floured surface to 1/8-inch-thick square. Trim edges, making 10-inch round; pierce round with fork. Transfer pastry to tart pan; freeze crust while preparing filling.

Bring whipping cream to simmer in small saucepan over medium-high heat; remove from heat. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove caramel from heat and carefully stir in warm whipping cream (mixture will bubble vigorously). Stir in toasted walnuts, pomegranate molasses, and vanilla extract; cool filling 15 minutes.

Remove prepared crust from freezer. Spread tart filling evenly in crust. Line baking sheet with aluminum foil. Place tart pan on sheet and bake until filling is bubbling and crust is golden brown, about 25 minutes. Cool 10 minutes in pan on rack. Remove tart pan sides. (Can be made 1 day ahead. Cover and let stand at room temperature.) Sprinkle tart with pomegranate seeds and serve.

*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana’s Caravan (adrianascaravan.com).

OH, and for everyone who is interested, we do have a terrific Little India here in Southern California too–it’s in the Artesia-Cerritos area between Los Angeles and Orange Counties.

Cheers,

Garden Goddess

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37 Sher November 28, 2011 at 1:42 pm

my goodness, these pics are stunning. My mouth is watering, and thanks to you, I know what I’m going to to with my pomegranate sitting in my kitchen! thanks!

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38 Jeannie June 5, 2012 at 10:15 pm

No recipe, but I wanted to share our technique for juicing pomegranates. We have an old pomegranate tree that produces lots of fruit. We have a pomegranate party every year to harvest, juice and share the fruit. Here’s my amateur pictorial of this annual event: http://www.flickr.com/photos/77847246@N00/sets/72157627989541391/
Enjoy!

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39 @INTLDAYSPA August 6, 2012 at 9:22 am

This drink looks AHHHmazing!
http://t.co/xyok4Qbu http://t.co/ceShFVrt

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40 Kimberly September 7, 2012 at 2:07 pm

We frequently make these in our home too. For a touch of something different try with a squeeze of lime or substitute tonic water for the sparkling water. Gives just a hint of brightness to the drink. Your photos are beautiful, glad I saw this posted on Pinterest!

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41 Tara October 30, 2012 at 7:48 pm

Just made this for a dinner party. Way, way too sweet with the sugar. I suggest 1/3 pomegranate juice to 2/3 sparkling water, with some pomegranate seeds thrown in. Taste it first before adding any sugar, if at all.

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42 White on Rice Couple October 30, 2012 at 10:02 pm

It looks like we had a typo, it was supposed to be 2 teaspoons of sugar not tablespoons. It is a light spritzer, but to amp up the pomegranate like you did is a great way to go too. Thanks for the comment!

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