Pomegranate juice adds a depth and complexity of flavor without dulling the uniquely compelling sour-sweet taste of classic lemonade.
Serves: Makes about 2 quarts (2 liters)
- 1 cup granulated sugar
- 1/2 cup water
- Juice of 8 lemons (about 2 cups)
- 1 cup fresh or bottled pomegranate juice
- 1 quart (1 liter) cold water
- Mint sprigs to garnish (optional)
- In a small saucepan, combine the sugar and 1/2 cup water. Bring to a boil, stirring frequently, then lower the heat and simmer until the sugar is fully dissolved (about 1 minute). Remove from the heat and let cool to room temperature.
- Fill a large pitcher halfway with ice. Add the lemon juice, pomegranate juice, cold water, and cooled syrup, and mix well.
- To serve, fill tall glasses halfway with ice, and pour the lemonade over. Garnish with mint sprigs if desired.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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