Spicy Pomegranate Ginger Fizz
Back to Recipes & MoreIngredients
- ¼ cup (63 ml) water
- ¼ cup (50 g) Redpath® Granulated Sugar
- ¼ cup (36 g) ginger, washed, peeled, and sliced
- 1 medium (~30 g) jalapeño, washed
- ¾ cup (188 ml) unsweetened pomegranate juice
- ¼ cup (63 ml) lime juice, preferably freshly squeezed
- 1 cup (250 ml) ginger beer
- 1 cup (250 ml) sparkling water (or club soda)
- Pomegranate arils
- Jalapeño slices
- Lime wedges
Equipment
Liquid measuring cup
Scale OR dry measuring cups
Small saucepan with lid
Heatproof spatula
Blender
Fine mesh sieve
Bowl (medium)
Chef’s knife OR paring knife
Cutting board
Pitcher
Muddler OR wooden spoon
Rock glasses x 4
Instructions
Step 1
Combine water, the Redpath® Granulated Sugar, and ginger in a small saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve sugar. Turn off heat, cover, and allow flavours to meld; 20 minutes (see Chef’s Tips)
Step 2
Pour the simple syrup into a blender and process until smooth. Place a fine mesh sieve over a bowl and strain the mixture, gently pressing down on the ginger solids; discard solids (see Chef’s Tips). Place the ginger simple syrup into the fridge to chill completely.
Step 1
Cut jalapeño into slices, removing seeds if desired (see Chef’s Tips). Place jalapeño slices into a pitcher, and muddle with a muddler or the back of a wooden spoon to release its flavour.
Step 2
Add and stir in the pomegranate juice, lime juice, and cooled ginger simple syrup until well combined.
Step 3
Fill four rock glasses halfway with ice. Divide the pomegranate mixture among the glasses.
Step 4
Top each glass with ¼ cup (63 ml) ginger beer. Top the rest of each glass with ¼ cup (63 ml) sparkling water.
Step 5
Alternatively, combine the ginger beer with the pomegranate juice mixture and serve from the pitcher. Have guests top their glasses with a ¼ cup (63 ml) sparkling water.
Step 6
Garnish with pomegranate arils, jalapeño slices, and lime wedges, if desired. Serve immediately.
