punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice
To make simple syrup:
In a saucepan,
In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur.
Cover and chill for 1 hour (allows the flavors to blend).
To serve, fill champagne flutes half-way with pomegranate mixture.
Add champagne to fill.
Cheers!
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.
Combine the tequila, triple sec, pomegranate juice, lime juice, simple syrup, and ginger juice in a blender with 1 cup ice.
Blend until smooth; pour into a chilled cocktail or Margarita glass.
Garnish with candied ginger.
In a cocktail shaker filled with ice, add vodka, pomegranate juice, grapefruit juice, lemon juice, simple syrup, and Cointreau.
Shake vigorously; strain into a chilled martini glass.
Garnish with a lime twist.
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!
Moisten the rim of a chilled martini glass with a twist of lemon. Pour the sugar onto a small plate, and dip the glasses into the sugar. Place the lemon twist in the rimmed glass, and set aside.
Pour the vodka, lemon juice, pomegranate juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass to serve.
Combine ice, vodka, schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. Shake vigorously to chill. Pour into martini glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.
Put ice in pint glass. Pour the lime juice, pepper vodka, simple syrup, orange juice, and passion fruit puree over the ice.
Stir the vodka mixture together and strain into a martini glass.
Drizzle the pomegranate juice down the inside of the glass to create a color separation.
Garnish with the chile pepper slice.
Muddle 10-15 mint leaves, simple syrup and lime in a tall glass, add Pama.
Fill with crushed ice and top with soda.
Stir until outside of glass is frosted. Garnish with powdered sugar and dusted mint sprig.
Combine pomegranate juice and grenadine and simple syrup into a pitcher. Add Presecco. Fill champagne flutes or wineglasses. Add a slice of lime and a cherry into glass -- Enjoy!
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
Set aside.
Combine apples, pomegranate juice and lemon juice in
In a saucepan, combine the blueberries with the simple syrup over low heat.
Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
Combine the remaining ingredients in a large ceramic or glass container.
Add the blueberry mixture (liquid and berries); stir well.
Cover and refrigerate for at least 4 hours; serve over ice.
Simple combine all ingredients into blender, and blend on medium speed until smooth.
If you want a thicker smoothie just add ice when blending.
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
nderneath, then pour over the pomegranate juice. Cover the lamb with
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