Sparkling Ginger Pomegranate Mocktails

‘Tis the season to be jolly! While celebrations may look a little different (and smaller!) this year, the holiday cheer definitely warrants indulging in a few holiday drinks.

If you’re tired of too-sweet drinks, this booze-less option is made with sugar-free ginger ale, flavoured sparkling water, and naturally sweetened with honey syrup and pomegranate juice.

Chock-full of vitamins and antioxidants, pomegranate is a healthy and delicious superfood, sure to give your drinks an extra kick. At the same time, ginger is known for its powerful digestive aid and healthy bacteria to help your body fight off infections.

Pomegranate mocktail recipe

The result is a subtle, sweet and spiced sipper you’ll want to make all season long. If you want to add alcohol, try a splash of white rum or vodka.

“You’ll make more spiced honey syrup than you need for four mocktails, but the leftovers will keep in the fridge,” shares Michelle Pennock, executive chef for the President’s Choice test kitchen. “Use it to sweeten coffee, tea or sparkling water, or brush over cake layers before icing to keep the cake extra moist.”

Sparkling Ginger Pomegranate Mocktails

Prep time: 10 minutes • Cook time: 15 minutes • Serves: 4

Nutritional information per serving: Calories 80, Fat 0g, Sodium 5mg, Carbohydrates 21g, Fibre 0g, Sugars 20g, Protein 0g.

Ingredients

Spiced Honey Syrup

  • 4 black peppercorns
  • 3 whole cloves
  • 1 each cinnamon stick and star anise
  • 1 piece (about 3 inches/7.5 cm) fresh ginger, sliced
  • 2/3 cup (167 mL) honey

Mocktails

  • 1 ½ cups (375 mL) ice cubes
  • 1 cup (250 mL) 100 percent pomegranate juice
  • ½ cup (125 mL) spiced honey syrup
  • ½ cup (125 mL) PC ginger ale flavour sparkling water
  • 4 sprigs of fresh rosemary
  • 8 pieces crystallized ginger (optional)

Instructions

  1. To make the spiced honey syrup, combine peppercorns, cloves, cinnamon stick, star anise, fresh ginger, honey, and 1 cup water in a small saucepan. Bring to a boil; reduce heat to a simmer and cook 10 minutes. Discard star anise. Let cool to room temperature. Discard peppercorns, cloves, cinnamon stick and ginger. Tip: Refrigerate in a sealed jar or airtight container for up to one week.
  2. To make the mocktails, divide ice among glasses. Pour ¼ cup pomegranate juice and 2 tbsp spiced honey syrup into each glass. Top with sparkling water, dividing evenly. Stir to combine.
  3. Garnish glasses with rosemary sprigs. If using, thread crystallized ginger onto wooden cocktail skewers and place in glasses.

—NC


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