Pomegranate and Aperol spritz

Pomegranate and Aperol spritz

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

If you want to juice a pomegranate, the quickest way is to cut the fruit in half crossways then, using a citrus juicer, squeeze the halves like an orange to remove all the pods. Another way is to surgically remove the little pomegranate pearls and pulse them in a blender in order to rupture the cell membranes and release the juice. Be sure to strain the juice, though, as the seeds can be rather chalky and not very pleasant in a drink. Look for the darker pomegranates, as they are often riper and ready to juice. Usually in our spritz we would use vermouth, but here we use Aperol to let the pomegranate flavour sing.

Ingredients

Quantity Ingredient
ice
juice of 2 pomegranates
180ml aperol
1 litre soda water, to top each glass up
1 orange, thinly sliced, to garnish

Method

  1. Place a handful of ice in each glass and divide the pomegranate juice between them. Pour 45 ml of Aperol into each glass and top up with the soda water. Garnish with orange slices.

Medicinal Benefit

  • Pomegranates are rich in vitamin C, which makes them great for boosting the immune system. Just as importantly, they are rich in antioxidant tannin compounds, which occur in the juice and peel. These tannins are so powerful that pomegranate juice has been found to have three times the antioxidant activity of red wine and green tea.
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