Prepare this flavor-packed, easy-to-make syrup in advance, and then make this wonderful Winter lemonade by the glass in under a minute.
This lemonade is rich with the flavors of North Africa: Pomegranate, Mint, Honey, and Citrus. Try using limes instead of lemons for an interesting variation. Muddling citrus along with fresh mint releases the citrus oil from the rind and some bitterness from the pith balancing the sweetness of the Honey and adding dimension to the citrus flavor. We like late-summer wildflower honey in this lemonade for its deep floral notes, but any honey will work. For all-day hydration that's more interesting than water try a "light" or more watered down version. Sparkling water makes this really festive and kids love it.
Adding whole pomegranate seeds puts this lemonade over the top but is optional. To avoid a choking hazard, leave out the seeds and strain out the lemon and mint before serving this to young children. The photo above shows the lemonade without the optional pomegranate seeds.
Moroccan Mint Lemonade
Lightly muddle two fresh mint leaves with half a wedge of lemon in a 12 oz to 16 oz glass. Add ice to fill the glass to half. Add water (sparkling or flat) to fill the glass to three quarters. Add pomegranate-lemon syrup (recipe below) to taste. Add a spoonful of whole pomegranate seeds. Top off with additional water.
To Make the
What you will need:
- Fresh Mint
Vary to taste with a starting point of:
- 0.8 to 1.2 measures honey
- 1 measure lemon juice
- 1.5 to 2 measures pomegranate juice
We used two large pomegranates and four lemons and that seemed to work fine.
- Citrus juicer
- Fine strainer to remove pulp
- Mixing bowl and whisk or spoon
- Optional: A vegetable mill or zip-lock freezer bag and a rolling pin or mallet to juice pomegranate seeds
Step by Step:
1. Juice Pomegranates
Cut the pomegranates in half. They can be juiced using a citrus juicer like a halved orange or lemon. To get more juice out of your pomegranates, the seeds can be removed by tapping the skin-side of the halved fruit with a heavy serving spoon over a bowl. Once you have removed the seeds you can juice them using a vegetable mill (pictured below) or by placing them in a heavy duty zip-lock bag, tapping them gently with a rolling pin or mallet, and then pouring out the juice.
2. Juice Lemons
Cut the lemons in half and juice them using a citrus juicer.
3. Blend Pomegranate and Lemon Juices with Honey, strain, and refrigerate
Add honey and lemon juice to the pomegranate juice made in the first step stir the mixture with a whisk or spoon until the honey is completely dissolved. Strain the mixture with a wire strainer. Use this mixture to make lemonade by the glass. It will keep two to three days in an air-tight container in the refrigerator. you can also freeze it in an ice cube tray and then store the cubes in zip lock back for up to two months.