Forget Manic Monday, it’s a MOCKTAIL MONDAY Baby!
Our resident foodie, Ray, has provided us with a pomegranate martini, or for the sake of wordplay: momtini. I am just going to let him explain this one to you…
This simple pomegranate spritzer is kinda sweet, kinda tart, but totally refreshing. A uniquely zingy pick-me-up for any warm day. While this can quickly be whipped up with pomegranate juice, I’d highly recommend you give pomegranate molasses a try. It’s a common, but super tasty and simple middle eastern ingredient with a bevy of uses. An outstanding base for mocktails, it’s also great drizzled over warm roasted vegetables, used in sauces, marinades or in a vinaigrette. It takes your hummus to a whole new level with just a few healthy glugs. It packs a uniquely seductive flavor — not terribly sweet, not quite sour, tangy and bright. [Editor’s Note: he likes adjectives.]
While pomegranate molasses may sound exotic or complicated, I assure you that it’s anything but. You can totally make this, at home, in sweats and slippers with very little effort — plus, you’ll be able to impress your friends with your refined palate! You can find it at specialty markets and it’s also widely available online. Check out my fail-proof recipe:
Juice version [8 oz serving]
In a glass filled with ice add:
- 3 Tablespoons pomegranate juice
- 1 teaspoon of simple syrup (if desired)
- Squeeze of lemon juice
- Top with sparking water or club soda
Pomegranate Molasses version [8 oz serving]
In a glass filled with ice add:
- 3 Tablespoons pomegranate juice
- Top with sparking water of club soda (ginger ale is also a nice alternative)
To make your own pomegranate molasses you’ll need:
32 oz pure 100% pomegranate juice (if you want to juice your own pomegranates, be my guest, but this is the fast version)
3-4 oz freshly squeezed lemon juice
½ cup of raw sugar
Instructions
Pour pomegranate juice, sugar, and lemon juice into a small pot. Heat at low/medium until liquid begins to just simmer ever so slightly. Stir to dissolve sugar. Allow liquid to simmer for approximately 60 minutes. This can burn, so make sure you’re stirring every 10 minutes, until the liquid is reduced by 75% to about 1 cup (8 oz) or about a quarter of what you started with. Don’t let it reduce too far, or it will harden after it cools.
When the liquid just coats the back of a spoon, remove the pot from heat. The syrup will continue to thicken as it cools. If you’re unsure about the consistency, measure the reduced liquid– it should be between 1 and 1 ¼ cups of syrup. If it’s a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight container in the refrigerator for up to 4 weeks.
His description is most likely longer than actually making, drinking, and remaking the mom-tini.
Make it, drink it, love it, post it, share it. @motherhoodmaternity #mocktailmonday
Cheers!
- Daina & Ray
