from the Pomegranate Council
A classic fall and winter beverage tastes even better with the addition of fresh pomegranate juice. To serve chilled, after the mixture has steeped, store sealed in the refrigerator.
6 cups apple cider
1 stick cinnamon, about 3 inches in length
1-1/2 cups fresh or bottled pomegranate juice (not concentrate)
1-1/2 cups rum (optional)
Heat apple cider, cloves, and cinnamon until juice just reaches a simmer; remove from heat. Let steep, covered, one hour. Stir in pomegranate juice. For each serving, heat 3/4 cup juice mixture (Do not boil.); stir in 3 tablespoons rum.
* One medium pomegranate (about 9 ounces) yields 1/2 cup juice.
NOTE: Make ice cubes with some whole pomegranate seeds for a festive touch.
Pomegranate Concentrate Recipes
Pomegranate Juice Recipes from the Pomegranate Council
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created February 2003
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