POMEGRANATE SUNRISE MOCKTAIL
"Many mocktails are too simple or too sweet, but this one has layers of flavor. And it works just as well with alcohol," says Carla.
Provided by Carla Hall
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Put the lime juice and cardamom pod in the bottom of a cocktail shaker and crush the pod with the handle of a wooden spoon (if using ground cardamom, just mix together with the lime juice). Add the brewed tea, pomegranate molasses and a few ice cubes to the shaker and shake well for 15 seconds.
- Fill a tall glass with ice and strain in the tea mixture; top with club soda and garnish with a lime wheel.
POMEGRANATE MARGARITAS
Steps:
- Pour lime juice, tequila, Triple Sec, pomegranate juice and Habanero Simple Syrup into a small pitcher filled with ice and stir well. Pour into ice filled glasses and garnish with lime wedges.;
- Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
TEQUILA SUNRISE
Steps:
- Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
POM SUNRISE
With more than a dozen varieties on the market, vodka leads the organic liquor trend. Add juice from in-season tangerines and pomegranates for a sweet and tangy festive drink.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 1
Number Of Ingredients 5
Steps:
- Peel one strip of zest from a tangerine and reserve. Squeeze 1/4 cup juice from tangerine; shake juice with vodka, bitters, and ice in a shaker. Strain into martini glass. Discard ice.
- Shake pomegranate juice with sugar in shaker until sugar is dissolved.
- Add pomegranate mixture to the glass to create a sunrise effect. Garnish with zest.
THE MEZCAL SUNSET
The Tequila Sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.
Provided by Matt Duckor
Categories House Cocktail Cocktail Mezcal Pomegranate Juice Orange Juice Sparkling Wine
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Make the Pomegranate Syrup:
- Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
- Make the cocktail:
- Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
- Do Ahead
- Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.
POMEGRANATE SUNRISE
Make and share this Pomegranate Sunrise recipe from Food.com.
Provided by KathyP53
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine orange juice and tequlia in large pitcher. Pour 1/4 cup of pomegranate juice into each of 8 glasses. Add ice to each glass. Fill glasses with orange juice and tequila mixture. Serve, stirring just before drinking.
Nutrition Facts : Calories 41.9, Fat 0.2, Sodium 0.9, Carbohydrate 9.7, Fiber 0.2, Sugar 7.8, Protein 0.7
POMEGRANATE TEQUILA SUNRISE JELLO SHOTS
Looking for a homemade dessert? Enjoy sweet and tangy jello made with pomegranate and orange juice - perfect to treat your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 7
Steps:
- Lightly spray 12 (2-oz) shot glasses with cooking spray; gently wipe any excess with paper towel. In 1-quart saucepan, pour orange juice; sprinkle 1 envelope gelatin evenly over juice to soften. Heat over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in tequila. Divide orange juice mixture evenly among shot glasses (about 2 tablespoons per glass). In 9-inch square pan, place shot glasses. Refrigerate 30 minutes or until almost set.
- Meanwhile, in same saucepan, combine pomegranate juice, sugar and water. Sprinkle remaining 1 envelope gelatin evenly over juice to soften. Heat over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
- Remove shot glasses from refrigerator (orange layer should appear mostly set). Pour pomegranate mixture evenly over top of orange layer in glasses (about 4 teaspoons per glass). Refrigerate at least 3 hours until completely chilled and firm.
- Just before serving, dip a table knife in hot water; slide knife along inside edge of shot glass to loosen. Shake jello shot out of glass onto plate; repeat with remaining jello shots. Serve each jello shot on top of whole orange slice or serve jello shots with orange slice wedges.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 9 g, TransFat 0 g
TEQUILA SUNRISE COCKTAIL
As the sun sets, sip an updated orange juice cocktail with pomegranate juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 3
Steps:
- In a large pitcher, combine orange juice and tequila. In each of six glasses, place 3 tablespoons pomegranate juice, then ice, then tequila mixture. Serve, stirring just before drinking.
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TEQUILA SUNRISE WITH POMEGRANATE SYRUP RECIPE | ALTON …
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- Place the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low, and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- Fill a Collins or highball glass with ice. Add the tequila, followed by enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
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