If you’re looking for a refreshing non-alcoholic drink, try this pomegranate-mint syrup in your next mocktail. Add it to seltzer for a refreshing long drink, or experiment with Seedlip, our favorite non-alcoholic spirit, and fresh citrus juices. Regarding this syrup recipe, Michael Solomonov in Israeli Soul writes:
You don’t need a pushcart or a kiosk to make homemade sodas that are tastier than their bottled counterparts. The basic formula is simple: a syrup made of fruit juice, sugar, and citrus, embellished with herbs, spices, and other aromatics, and crowned with Jewish Champagne. Here [is a] blended fruit syrup we serve at our restaurants. L’chaim!
For each drink, fill a glass with ice. Pour in 2 ounces of syrup and top off with seltzer. Stir well and add a jaunty slice of citrus or cucumber, or a sprig of herbs. All fruit syrups will keep, refrigerated, for up to 1 month.
- Combine the pomegranate juice, lemon juice, sugar, and water in a medium saucepan and bring to a simmer over low heat, stirring frequently.
- Remove from the heat and add the mint. Let steep for 1 hour at room temperature, or until the syrup is completely cooled. Strain through a fine-mesh sieve into a jar.
- Chill and serve cold.
Israeli Soul © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.