Pomegranates are at their sweetest and best from late autumn through early winter, so make the most of them. You can squeeze the juice yourself or buy it.
Makes 6 glasses
- 300ml good-quality pomegranate juice
- 2 oranges, freshly squeezed
- 1 tablespoon sugar
- 5 cardamom pods, lightly crushed
- 3 tablespoons Cointreau or any other orange-flavoured liqueur
- 1 bottle prosecco or champagne
- Seeds from ½ pomegranate
Put the fruit juices in a pan with the sugar, cardamom pods and Cointreau and simmer for 6–7 minutes, until reduced to about 300ml.
Allow to cool, then strain into a jug, discarding the cardamom pods.
Divide the syrup equally between 6 glasses, top up with the prosecco and serve with a few pomegranate seeds dropped in.
The recipe featured in the 2015 Sarah Raven Diary.
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