Moroccan · Drinks
Pomegranate & Mint Juice
In Meknes, where pomegranate orchards ring the city, fresh-pressed pomegranate juice is often brightened with a handful of muddled mint leaves, served over ice for a tart, refreshing drink that needs almost nothing added.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 large pomegranates, seeds removed (or 700 ml fresh pomegranate juice)
- A handful fresh mint leaves, plus sprigs to serve
- 2 tbsp sugar or honey, to taste
- Ice cubes
- Sparkling water, optional, to lengthen
Method
- 1
Extract the juice
Blend the pomegranate seeds briefly, then strain through a fine sieve or muslin to extract the juice, discarding the seeds and pith.
- 2
Muddle the mint
Lightly bruise the mint leaves in the bottom of a jug to release their aroma.
- 3
Combine
Pour the pomegranate juice over the muddled mint, sweeten to taste, and stir well.
- 4
Chill
Refrigerate briefly, or serve immediately over plenty of ice.
- 5
Serve
Pour into glasses over ice, top with sparkling water if desired, and garnish with a fresh mint sprig.
Chef's tips
- Bruise the mint gently rather than blending it in, which would cloud the juice and add bitterness from broken cell walls.
- Taste before sweetening — ripe pomegranates vary a great deal in natural sweetness.
- Store-bought pure pomegranate juice is a fine shortcut when fresh pomegranates are out of season.
Frequently asked questions
How do I seed a pomegranate easily?
Cut it in half and, holding it cut-side down over a bowl of water, tap the back firmly with a spoon so the seeds fall out; the pith floats and the seeds sink, making them easy to separate.
Can this be made alcoholic?
The juice makes an excellent, non-alcoholic mixer base for cocktails, though it is traditionally served simply as a refreshing drink on its own.