With the weather finally showing itself as autumn (finally) in San Diego, you know it's time for pomegranates ripening on trees, and showing up at the farmer's market.

Pomegranates vary greatly from one to the next, in terms of the amount of juice you can actually extract from them. The simplest (though not incredibly efficient) way we've found for juicing pomegranates is to cut them in half and use a citrus juicer. This will get at least the 2 ounces you need for your mead cocktail, and leave some of the arils behind for garnish (and for munching).

MEAD COCKTAIL RECIPE: AMBROSIAL ELIXIR

2 oz pomegranate juice
4 oz Orange Blossom mead (or mead of your choice)
2 oz club soda
½ oz ginger-honey syrup (optional, if you like it sweet; recipe below)

Mix the ingredients in a glass with ice. Garnish with a few pomegranate arils and enjoy!

GINGER HONEY SYRUP

2 oz (about 8 inches) fresh ginger, grated
½ cup water
½ cup honey

Combine all ingredients in a small one quart sauce pan, and bring to a quick boil. Remove from heat and allow the ginger to steep for 15 to 20 minutes. Strain to use in your favorite mead cocktail.

PAIR with slices of grilled halloumi cheese with warm pita bread, olives, and some roasted lamb.

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