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Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Real pomegranate grenadine — Shirley Temple, tequila sunrise, Jack Rose
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
James Beard winner — 500 recipes across all Latin American cuisines
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Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Real pomegranate grenadine — Shirley Temple, tequila sunrise, Jack Rose
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
James Beard winner — 500 recipes across all Latin American cuisines
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Place 3 raspberries in each cube of a 16-cube ice tray. Fill with water and freeze for 3 hours or until set. For the pomegranate syrup, stir sugar and 2 cups water in medium saucepan on high heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, without stirring, for 10 mins or until thickened slightly. Add pomegranate pulp and lemon juice; return to a boil on high heat. Reduce heat to low; simmer for 2 mins. Remove pan from heat; let stand for 10 mins. Strain and cool. Place 1 cup of the pomegranate syrup in a large serving bowl (reserve remaining syrup for another use). Stir in Champagne and cranberry juice. Add mint and raspberry ice cubes. Serve immediately.