This is a wonderful variation on the classic mojito. Pomegranate juice gives it a romantic garnet color.
Recipe by Rori Trovato; photo by Luca Trovato
|1 cup sugar||3 ounces light rum|
|1/4 cup fresh mint leaves, plus 2 sprigs for garnish||Club soda|
|1 cup pomegranate juice||1 1/2 cups crushed ice|
|1 tablespoon fresh lime juice|
In a small pan over medium high heat, combine sugar with 1 cup water. Stir until the sugar dissolves. Continue to simmer until the syrup is quite thick, about 10 minutes. Remove from heat and allow to cool completely. This simple syrup can be made up to 2 weeks in advance and kept in the refrigerator.
In a glass jar, combine 1/4 cup of the simple syrup and the mint leaves. Use the back of a wooden spoon and gently crush the mint leaves. Add the pomegranate juice, lime juice and rum and shake well. (This can be made up to an hour in advance and kept in the refrigerator.) Divide the ice between two tall glasses or balloon wine glasses and add a splash of club soda to each glass, or more depending on desired strength. Shake the rum mixture, divide between glasses and garnish with mint.
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