The extraordinary juice of the pomegranate makes a wonderful sauce for meats and provides a base for this ruby-red punch.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, January
- 5 pomegranates
- 3/4 cup sugar
- 1 bunch fresh mint, trimmed and rinsed
- 1/4 cup freshly squeezed lemon juice
Cut pomegranates in half, and extract juice from seeds with a juicer or reamer. Strain through a fine sieve into a large bowl, discarding pulp. You should have about 3 1/3 cups juice.
In a small saucepan, bring 2 cups water and sugar to a boil. Reduce to a simmer, and stir until sugar dissolves. Add pomegranate juice, mint, and lemon juice. Cover; let steep 30 minutes. Remove and discard mint; let cool completely.