banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Citrus and Pomegranate Seed Cocktail

    Share

    Citrus and Pomegranate Seed Cocktail

    The colours of pomegranate seeds and citrus fruits match Lunar New Year traditions, and both are in season right now. This simple yet flavourful dessert is a great palate cleanser to end your New Year’s feast!

    Advertisement

    1 red grapefruit
    4 mandarin oranges
    2 tangerines
    2 Minneola oranges
    1 lemon
    1 small piece of ginger, sliced thinly
    4 cloves
    1 whole star anise
    1 cup (250 mL) pomegranate seeds

    Slice skin off all citrus fruits. Working over a bowl to catch juices, cut out segments from between membranes. Squeeze husks to get all remaining juice.

    Add ginger, spices, and pomegranate seeds. Mix well and cover; steep for 1 hour.

    To serve, spoon fruit into martini glasses. Strain juice and pour over each glass.

    Serves 4.

    Each serving contains: 169 calories; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 41 g carbohydrates; 8 g fibre; 10 mg sodium

    source: "Celebrate the Lunar New Year",  alive #340, February 2011

    Advertisement

    Citrus and Pomegranate Seed Cocktail

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.