Refreshing Pomegranate Spritzer for Fall
This pomegranate drink recipe is a spritzer and is refreshing and wonderful. When pomegranates come into season it’s hard to not enjoy pitchers of this drink. 
Pomegranate Drink Recipe
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.
Try Pomegranate Salad
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
Check out our Cocktail Recipes Here and our Complete Whiskey Guide.
Pomegranate Spritzer Recipe
Ingredients
- 1-2 Tablespoons (15-30ml) pomegranate juice *see Note 1 for extracting
- 2 teaspoons (10ml) simple syrup
- 6 ounces (180ml) club soda
Instructions
- Add pomegranate juice, sugar and water. (Add pomegranate seeds if you are so inclined) Pour into glasses filled with ice.
- Add additional sugar, or pomegranate juice to personal taste, sweetness and tartness.
Notes
- 2 cups (480ml) Water
- 2 cups (400g) Sugar
- Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.
These look amazing! I love everything pomegranate. This version with lime juice and soda water sounds delicious. I don’t prefer the boost version if the juice.
Amazing beverage with pomegrante. Thanks
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.
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!
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!
This drink looks AHHHmazing!
http://t.co/xyok4Qbu http://t.co/ceShFVrt
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!
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!
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
wow, look at that vibrant color!! beautiful photos! this just reminds me of donna hay’s recent pomegranat and blood orange punch photo
That would taste so refreshing!