Monday doesn’t feel so bad when you’re on an airplane flying back from six glorious days of sleeping in, drinking wine, and hanging with friends and family. Although, I am really ready to get home, hug the hell out of my dog, and make dinner at home.
But, today… let’s pretend we’re all on vacation and whip up a pomegranate Italian soda, read a trashy magazine, and just reeeeee-lax.
First, it’s fall and we’re totally embracing the fruits of the season. But – let’s not get crazy and juice fresh pomegranates (we don’t have time for that nor are we interested in that mess). We can totally use store-bought (100%) pomegranate juice with no judgement.
This recipe makes a uber-licious pomegranate syrup that not only works great in these pomegranate Italian sodas, but also could be drizzled over ice cream, poured over pancakes, or shaken into a salad dressing. It’s magical and you should use its super powers liberally.
But for these sodas we just need to start with a glass filled with crushed ice, a little pomegranate soda, a heavy pour of bubbly club soda and then top with a tablespoon or two of half and half.
All of this makes the creamiest, bubbliest, most refreshing yet still classy concoction and yes, you’re thinking the same thing I am… how can we booze this up? Well, just add about 2 ounces of vodka (even a vanilla vodka would be delish) and now we have the perfect adult cocktail for all these damn holiday parties where we must act like ladies and gentlemen. Happy Monday my friends!
- 2 ounces pomegranate syrup (see recipe below)
- 4 ounces club soda
- 1-2 tablespoons half and half
- 2 ounces vodka, optional
- 16 ounces 100% pomegranate juice
- ¼ cup sugar
- 1 tablespoon lemon juice
- In a medium glass filled with crushed ice, add pomegranate juice and then club soda.
- Float half and half on top, stirring to incorporate as desired.
- If adding vodka, reduce the amount of club soda by slightly.
- In a medium saucepan over medium high heat, combine pomegranate juice, sugar and lemon juice.
- Bring to a boil and then reduce heat to a simmer, stirring occasionally.
- Simmer for 15 minutes, or until mixture has reduced to about half. Be careful not to overcook or it will become a hard, sticky texture.
- Store in an airtight container in the refrigerator for up to six months.