Eating Local by Janet Fletcher. It caught my eye because I received three pomegranates in my organic delivery box, and aside from placing a few seeds on a salad, I was a bit at a loss as to what to do with them. Well, you can't go wrong with this beautiful cocktail which is as easy on the palate as it is on the eyes.
- 1/2 oz (1 tb) fresh pomegranate juice*
- 1/2 oz (1 tb) simple syrup (see below)
- 4 oz (1/2 cup) chilled Champagne
Put the pomegranate juice and the syrup in the flute, then top with Champagne. Add orange twist and serve at once. (Serves 1.)
- 1 orange twist
*And just how the heck do you juice a pomegranate, anyway? See our little tutorial here.
- 1/2 cup boiling water
In a small bowl, pour boiling water over superfine sugar. Stir until sugar dissolves and the syrup becomes clear. Chill thoroughly. Keep leftover syrup in a tightly covered container in the refrigerator for up to 2 weeks. (Makes about 3/4 cup.)
- 1/2 cup superfine sugar