In this episode, I'm going to show you how to make this Pomegranate Ginger Paloma which is PERFECT for a Thanksgiving Dinner. It's also the first time I've made a syrup for this drink and it consisted of honey, ginger, and mint. The Pomegranate Ginger Paloma was so delicious and refreshing, and the syrup can be made ahead of time which makes it an ideal Thanksgiving drink.
Pomegranate Ginger Paloma Recipe:
Ingredients for the Ginger Syrup:
1/2 cup honey
1 inch fresh ginger chopped
8 mint leaves
Ingredients for the Paloma:
Ice
1/2 cup 100% pomegranate juice (not cocktail or concentrate).
1/3 cup grapefruit juice
Juice of 1/2 a lime, or if you don't have that, then a splash of lime juice
2-4 tablespoons of the ginger syrup (made above)
2-3 oz of Tequila
Ginger beer is best, but you can also top it with Sparkling Water
Instructions:
For the Ginger Syrup:
1.) Add 1/2 cup of water, the honey, and the ginger to a pot and heat it to boiling. Then drop the temperature to low and simmer for 1-2 minutes.
2.) Add the mint leaves and cover allowing the syrup to steep for 10-15 minutes. Afterward, pour through a cheesecloth or a metal mesh strainer to remove the ginger and mint. Store in a glass jar in the fridge. This will keep for 2 weeks.
For the Paloma:
Fill a large glass halfway with ice. Pour in the Pomegranate, Grapefruit, and lime juices, as well as the syrup and Tequila. Combine them and then top with ginger ale or sparkling water. You can garnish it with fruit and mint to make it more fancy.
*** If you're wanting to make a large pitcher full for your holiday celebrations, the instructions for that are as follows:
In a large pitcher combine: 2 cups of Grapefruit Juice, 1/2 cup lime juice, 1/2 cup of the ginger syrup (made above), 1 1/2 cups of tequila, 4 cups of Pomegranate Juice, and for each serving splash with Ginger Ale.
I hope you enjoyed this episode and recipe and that you have a very HAPPY THANKSGIVING! -Heather Autumn
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