A glass of antioxidants that tastes good, too. Photo by Slava Valitov | IST.
ALISSA DICKER is a freelance writer and cooking teacher in New York City.
Updated November 2008
Pomegranate Juice Reviews
Page 5: Serving Suggestions
This is Page 5 of a six-page review. Click on the black links below to visit other pages.
Part II: Pomegranate Juice Reviews
Here’s how you can jazz up your juices when you’re not drinking them straight:
- Mix them with sparkling water for a light spritzer (add a sprinkling of arils for a festive touch)
- Use them as cocktail mixers
- Blend them into smoothies
- Mix them into sangria (especially the dark fruit blends)
- Incorporate them into salad dressings (top the salad with some arils too)
- Use them for acidity in cooking, in place of, or with, vinegar or citrus—a zesty juice that’s been boiled down a bit works nicely over roasted Brussels sprouts with thyme, for instance
- Reduce them to syrup, which can be used in cooking or as a concentrated cocktail mixer
- Make grenadine—cook pomegranate juice with sugar syrup
- Try them in marinades or as glazes for meats (they’re great with lamb), poultry, or fish
- Use them in traditional preparations, like the Persian stew, fesenjan
Photo of aloo chat, Indian potato salad, by Linda & Colin McKie | IST. Garnish your own favorite potato salad with bright, tasty arils.
Continue To Page 6: Make Your Own Pomegranate Juice
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