Sunday, February 20, 2011

Pomegranate Lemonade

With only fifteen minutes left before guests were due to arrive, I realized - in horror - that though I had bottles and bottles and more bottles of alcohol for the dinner party, I had nothing to offer the designated drivers of the group.  No sparkling water, no juice.  Nothing.  Nada.  Zip.  So, I whipped up a pitcher of pomegranate lemonade. 

The secret to homemade lemonade is to make a simple syrup first.  That way the sugar is dissolved and not grainy in your drink.

The ratio is 1: 1: 1.  1 C sugar, 1 C water, and 1 C freshly squeezed lemon juice for the base.  I used raw sugar for this batch which resulted in a slightly darker syrup.  Put the sugar and water into a saucepan and simmer over medium heat till the sugar is completely dissolved.  Pour into a mixing pitcher.  Add 1 C freshly squeezed lemon juice.  Then add water to taste, usually another 5-6 C of water.  Drop 2 T of pomegranate seeds into the pitcher.  Let sit for at least 30 minutes before serving.


1 comment:

  1. Camilla, thank you so much for being a constant quality contributor to "A Little Birdie Told Me..." at Rook No. 17!

    Amazing, as always! Even with just moments to concoct and create, you pull off a winner!


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