Pomegranate-Mint Soda

POMEGRANATE-MINT SYRUP recipe from Michael Solomonov's Israeli Soul to use for cocktails, mocktails, and sodas

If you’re looking for a refreshing non-alcoholic drink, try this pomegranate-mint syrup in your next mocktail. Add it to seltzer for a refreshing long drink, or experiment with Seedlip, our favorite non-alcoholic spirit, and fresh citrus juices. Regarding this syrup recipe, Michael Solomonov in Israeli Soul writes: 

You don’t need a pushcart or a kiosk to make homemade sodas that are tastier than their bottled counterparts. The basic formula is simple: a syrup made of fruit juice, sugar, and citrus, embellished with herbs, spices, and other aromatics, and crowned with Jewish Champagne. Here [is a] blended fruit syrup we serve at our restaurants. L’chaim!

For each drink, fill a glass with ice. Pour in 2 ounces of syrup and top off with seltzer. Stir well and add a jaunty slice of citrus or cucumber, or a sprig of herbs. All fruit syrups will keep, refrigerated, for up to 1 month.

Pomegranate-Mint Syrup
  • 1 cup pomegranate juice
  • 1 cup lemon juice
  • 1½ cups sugar
  • 1 cup water
  • 1⅓ cups chopped fresh mint
  1. Combine the pomegranate juice, lemon juice, sugar, and water in a medium saucepan and bring to a simmer over low heat, stirring frequently.
  2. Remove from the heat and add the mint. Let steep for 1 hour at room temperature, or until the syrup is completely cooled. Strain through a fine-mesh sieve into a jar.
  3. Chill and serve cold.

Israeli Soul © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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