Long after my ginger lemonade cocktails had been slurped down, the warm weather kept me craving more refreshing lemonade. But I wanted to experiment with a new flavor, and the pomegranate syrup I had leftover from my red pepper dip was the perfect addition. A healthy drizzle (about 3 tablespoons) of the syrup into my normal batch of lemonade (approximately 1 cup of simple syrup, 1.5 cups of lemon juice, and 4 cups of water) made for a tasty and colorful concoction.
You can purchase pomegranate syrup in some supermarkets, but you can also make your own by simmering pomegranate juice until it reduces down and stops bubbling.
Also, this is the last recipe you’ll see photographed on my sunny windowsill because I moved…a whole 1/2 block. Stella puppy lost her perch, but she seems to like our new setup anyway. Also, I’ll be experimenting with an electric oven for the first time- tips are welcome 🙂
- Lemons- 6-7
- Sugar- approximately 3/4 cup
- Pomegranate syrup- 3-4 tablespoons
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