This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it…
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
When it comes to parties, we’re all about pitcher drinks—especially the Mojito pitcher. But what if it’s fall or winter? Enter the pomegranate mojito! I am not lying when I say this is Alex and my favorite mojito variation to date (out of almost 20!).
Take one sip and the sweet tart, minty flavor is unreal. The bright red color makes a huge statement and it’s so perfect for parties. Garnish it with those cute pomegranate arils for a total wow moment! We’re making this for both Thanksgiving and Christmas because we are obsessed.
Tips for making a pomegranate mojito
This pomegranate mojito is a spin on the classic mojito recipe, using pomegranate juice and done up as a pitcher! Pitcher style drinks are so easy for parties, and they’re faster to whip up than shaking the drink in a cocktail shaker. Here’s what you’ll need to keep in mind:
Allow 30 minutes to steep the mint syrup. For the pitcher drink, you’ll make a mint simple syrup by allowing mint to steep in a warm pot of sugar and water. It takes just minutes of hands on time.
Use 100% pomegranate juice. Using 100% pure juice makes the best sweet tart flavor.
Add soda water just before serving. This preserves the bubbles, which are best when they’re just poured. You can use soda water or club soda.
Garnish with pomegranate arils. They come pre-shelled in the refrigerated section of the grocery, but you can seed your own too (just be careful, it can be messy!). Here’s how to cut a pomegranate.
Make a single drink instead
Want to make a single drink instead of a pitcher? You can do that too. Simply make the mint simple syrup in advance, then the recipe below has the quantities for a single drink.
Storage and make ahead tips
If you’re making a pomegranate mojito for a party, you can make the mint syrup in advance. The flavor is best the fresher it is, but a batch lasts refrigerated for up to 1 month. We suggest making it 24 hours in advance for best flavor. Then mix up the pitcher right before serving.
Ways to serve a pomegranate mojito
This pomegranate mojito recipe is perfect as a fall cocktail, winter drink, Thanksgiving cocktail, Christmas cocktail, and more! You can serve it in a low ball glass, Collins glass, or hurricane glass. We hope you love it as much as we do: let us know in the comments.
This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!
Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 30 minutes. Then strain it into a large pitcher. (Makes 1 cup simple syrup; make up to 1 week in advance.)
Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
Single serving variation: In a glass, mix 1 oz lime juice, 1 oz mint syrup, 2 oz white rum, 2 oz pomegranate juice, and a splash of club soda.
This Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible. Over the past few months my husband has become a great cook, especially when it comes to making delectable, simple…
This Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible.
Over the past few months my husband has become a great cook, especially when it comes to making delectable, simple vegetables. On Sundays when I go to the farmers market my only “homework” from him is to get a large variety of vegetables so he can get creative in the kitchen. It took some getting used to having him in the kitchen all the time, but now I love it as these Cast Iron Brussels Sprouts with Pomegranate and Garlic have become one of our weekly go-to recipes.
Flavor Balance: These cast-iron Brussels sprouts with pomegranate and garlic bring a fantastic mix of flavors! Think savory Brussels sprouts, sweet pops of pomegranate, and rich garlic coming together for the ultimate balance. Try pairing these with my Pan Seared Beef Tenderloin for the perfect cozy dinner.
Tons of Texture: This recipe gives you tender Brussels sprouts with crispy and caramelized edges, paired with a juicy burst of sweetness from the pomegranate arils with a satisfying crunch. There’s a medley of textures that you’ll love.
Brussels sprouts: Obviously, the star of the show! Opt for Brussels sprouts that are small to medium in size. The super large ones tend to be tougher and can have a more bitter flavor.
Garlic: We’re using a whole head of garlic in this recipe! The aroma that’s going to fill your kitchen is next level.
Olive oil: Cooking in the oil gives this vegetable that crispy, caramelized exterior we all want from our Brussels sprouts.
Kosher salt: A little salt makes everything more delicious and brings out all the flavors.
Balsamic glaze: Finishing off the dish with a drizzle of balsamic glaze gives a touch of sweetness that makes the vegetable almost like candy. This ingredient is what got my kids to LOVE Brussels sprouts!
Pomegranate seeds: The satisfying crunch and pop of sweetness when you bite into a pomegranate makes this side dish extra special.
*See the recipe card for full list of ingredients and measurements
Substitutions and Variations
Glaze: You could also use pomegranate glaze if that’s what you have on hand.
Fat: I prefer olive oil, but you can mix some butter in with the oil if you like. I don’t recommend using only butter as it has a tendency to burn.
Make it Easy: Did you know you can buy little tubs of pomegranate arils? This is very handy if you just don’t have time to deal with the mess of opening up a fresh fruit.
How to Make Crispy Brussels Sprouts in a Cast Iron Skillet
Step 1: Trim Brussels sprouts and slice in half lengthwise.
Step 2: Peel garlic by smashing with your hand over the side of a knife.
Step 3: Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Step 4: Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Step 5: Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Tips and Tricks
Kid-Tempting: Kids love the texture of these roasted Brussels sprouts! Mine think they taste like candy with the glaze.
Texture lovers: Don’t skip any of the ingredients here if possibly. Each one lends its own texture to the dish, which is also key in getting kids (and wary adults!) to try out a new dish.
Take your time: I know it seems annoying to have to set the Brussels sprouts in the skillet cut side down, but ensuring you take your time with this first step is key to that caramelized texture to each and every piece.
Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
FAQs
How do I store leftover Roasted Brussels Sprouts?
Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
How do I reheat leftover Brussels sprouts?
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out. Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
These cast-iron Brussels sprouts are a tasty way to bring something fresh, flavorful, and healthy to the table. Give them a try, and you might just find your new favorite side dish! Let me know what you think of this recipe — leave a comment and rating below!
Trim the ends of the Brussels sprouts and slice in half lengthwise.
Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin.
Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Cut Side Down: Cooking this veggie cut side down allows for the flat surface of the Brussels sprout to have direct contact with the pan. The more surface area that the Brussels sprout has touching the pan, more opportunities for the veggie to develop that crispy, caramelized exterior.
Stovetop, Then Oven: Searing the Brussels sprouts on the stovetop before putting them in the oven allows you to quickly develop that browned, crispy outside.Then, roasting them makes them tender on the inside. This strategy makes these Brussels sprouts the best you’ll ever taste!
Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
Storage: Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
This Thanksgiving punch is vibrant and tastes irresistibly light and fruity! Pomegranate juice and citrus make magic in this drink…
This Thanksgiving punch is vibrant and tastes irresistibly light and fruity! Pomegranate juice and citrus make magic in this drink that’s perfect for serving a crowd.
Here’s a punch recipe that caught us by surprise…because it’s even more delicious than it looks. This ruby red Thanksgiving Pomegranate Punch stars pomegranate Juice and fresh citrus with a hint of maple syrup. It’s our favorite pomegranate juice to use in drinks and cocktails.
Take one sip and it’s light, fruity, bubbly, and sweet tart: a true burst of refreshing flavors! Spike it or drink it non-alcoholic: either way, you won’t be able to stop sipping it (we couldn’t!).
Ingredients for Thanksgiving punch
This Thanksgiving pomegranate punch is all about flavor and color! For entertaining recipes, you’ll want a stunning look and flavor: and this recipe delivers both. That eye-popping color of the juice is beautiful and adds a big burst of sweet tart flavor. It’s a great alternative to punch recipes that call for sodas or added sweeteners! Here’s what you’ll need:
Pomegranate Juice
Lemons
Oranges
Soda water or club soda
Maple syrup
Bourbon, brandy or white rum (optional; see more below!)
Using pomegranate juice in cocktails
Pomegranate juice is ideal for cocktails because of its sweet tart flavor and antioxidant goodness. Here’s why we love it:
It’s 100% juice. Most bottles of pomegranate juice contain no added sugar, fillers or preservatives.
The flavor is ideal for elevating cocktails. A little sweet and a little tart, it adds a unique burst of flavor to any drink recipe.
It adds antioxidants. Cocktails with pomegranate juice harness the antioxidant power of pomegranates.
Use bourbon, brandy, or rum
Another great thing about this Thanksgiving pomegranate punch? You can make it with various types of liquor, and it tastes different with each. Here are our favorites, in order of preference:
Brandy: The fruity flavor of brandy is true perfection with the sweet tart pomegranate juice! This was Alex’s idea and while I doubted it at first, it was the clear winner. It complements the lightness of the fruit flavors perfectly!
Bourbon: Bourbon adds a cozier, warmer vibe and it’s more alcohol-forward. This one is ideal for bourbon lovers.
Rum: We can’t resist a good rum punch! White rum melds into the flavors and highlights the lighter characteristics of the pomegranate punch.
Make it spiked or non alcoholic
This Thanksgiving pomegranate punch works spiked or non-alcoholic. It’s also customizable for both if you have people spike the drink after they ladle it out of the bowl. This offers the most flexibility, especially when serving kids and adults avoiding alcohol. You can essentially serve both an alcoholic and non-alcoholic punch at the same time!
Add the liquor right to the punch bowl. If everyone’s drinking, this is the way to go.
Or, spike the drink after ladling it out! The most versatile way to make Thanksgiving punch is to spike the drink after you ladle it out of the punch bowl. The best ratio is 1 ounces liquor to 6 ounces (¾ cup) punch.
Or, make it as a non-alcoholic punch! It’s just as good (really). In fact, we almost prefer it non-alcoholic: it’s so fruity and light.
16 ounces bourbon, brandy or white rum, optional (2 cups)*
For the garnish: pomegranate arils (seeds), mint, star anise, orange and lemon slices
Instructions
Place all ingredients together in a serving bowl, adding the soda water last.
Top with garnishes and serve. (As a note, pomegranate arils sink to the bottom of a punch bowl. To keep them on top before serving, gently balance them on top of citrus wedges. They’ll settle to the bottom during serving.)
Notes
*You can also add the alcohol by the glass, so it works as non-alcoholic and alcoholic. Measure out 6 ounces (¾ cup) punch, then add 1 ounce (2 tablespoons) liquor of choice. Brandy was our favorite here: it makes the ideal light and fruity flavor. Bourbon is darker and cozier, and rum is on the lighter end.
Category:Drink
Method:Stirred
Cuisine:Punch
Diet:Vegan
More pomegranate cocktails
There are so many ways to use POM Wonderful 100% Pomegranate Juice in cocktails! Here are a few more pomegranate drinks we love:
This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka,…
This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka, lemon and orange liqueur.
Why we love this recipe
Looking for a fun cocktail as a signature drink for your next gathering? Try a Pomegranate Martini! Crisp, sweet tart, fruity, and light: it’s much closer to a Cosmo than the classic martini. But instead of cranberry juice like the Cosmopolitan, it’s made with pomegranate juice instead.
Serve it up in a martini glass and you’ve got a sophisticated cocktail that’s refreshing and easy to drink. Here’s how to make it!
What’s in a pomegranate martini?
This pomegranate martini can be considered a spin on the classic martini: except that it’s closer to a Cosmopolitan! Both the Cosmo and the martini have official definitions on the list of International Bartender Association’s IBA official cocktails. But this pomegranate martini spin is off-script! It’s got vodka like a vodka martini, but it’s really more of a sour cocktail than anything. Here are the ingredients in a pomegranate martini:
It’s very simple to make a pomegranate martini! All you’ll need is a cocktail shaker and a martini glass. Here are the basic steps (or jump to the recipe):
Place all ingredients in a cocktail shaker. Shake for 15 seconds until cold.
Strain into a glass.
Garnish with a lemon peel: see below for what to do with it!
How to express citrus into a cocktail
For this pomegranate martini, you’ll do something that’s common in cocktails: expressing a citrus peel onto the drink. Why? This gives you a strong citrus perfume when you go to take a sip of the drink. Here’s what you’ll do:
Use a knife to remove a 1″ wide strip of the lemon peel.
Squeeze it over the drink first, which releases the oils and gives it a strong lemon perfume.
To amp it up a notch, run the lemon peel around the rim of the glass. This gives an even more citrus-y first sip.
Cointreau is an orange liqueur with a beautiful orange perfume flavor. Cointreau is a type of triple sec, which means “triple distilled.” But it’s technically a higher quality than a Triple Sec, with a more robust and balanced flavor. It’s most well known for being used in cocktails like the Classic Margarita. If you buy a bottle, you’ll have lots to make with it: all our Best Margarita Recipes and these Best Cointreau Drinks.
If you don’t have a bottle of Cointreau for this pomegranate martini, you can substitute any orange liqueur. You could try Triple Sec, or a higher end liqueur like Grand Marnier.
Related drinks: Cosmo & more!
There are several drinks that are similar to the pomegranate martini, like other pink cocktails, vodka martinis, and sour cocktails! Here are it’s closest relatives:
The Cosmopolitan Cocktail is like a pomegranate martini but uses cranberry juice. It’s also often garnished with lime.
This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka, lemon and orange liqueur.
Ingredients
1 ounce vodka
1 ounce 100% pomegranate juice (purchased or fresh squeezed)
Place the vodka, pomegranate juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the drink into a cocktail or martini glass.
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Notes
To convert to tablespoons, 1 ounce = 2 tablespoons
Tom Collins This popular gin cocktail that’s light, sweet tart, and bubbly!
Southside Cocktail An easy and refreshing gin drink made with mint, lemon and lime: think of it like a gin mojito. Or try the Southside Fizz, the bubbly version.
Classic Mojito Perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
Paloma Cousin of the classic margarita, this easy Mexican cocktail recipe features tequila with grapefruit instead of lime!
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