Ponche de romã

Ingredientes

• 1 cup fresh mint leaves (large stems removed; loosely packed plus extra for garnishing)
• 1/4 cup granulated sugar
• 1 cup pomegranate seeds (arils, divided)
• 1/2 cup lemon juice (divided)
• 2 cups pomegranate juice
• 1 cup sparkling water
• 1/2 cup white rum (or to taste)
• Ice (as necessary)
• Lemon slices (for garnishing)

Modo de preparo

1. 1

   To a large pitcher, add the 1 cup mint leaves, sugar, and muddle. To do this, I suggest the blunt end of a wooden spoon. If you have a pestle from a mortar and pestle set, that also works. Just be careful not to crack your pitcher if it’s glass! Don't use excessive force or you can cause the mint to oxidize prematurely.

2. 2

   Add half the pom arils, half the lemon juice, and muddle again.

3. 3

   Add the remaining pom arils, remaining lemon juice, pom juice, sparking water, rum, and stir to combine, making sure the sugar is dissolved.

4. 4

   To individual serving glasses, add a few additional mint leaves, ice*, pour from the pitcher, garnish with lemon slices, and serve immediately. Punch** is best made immediately before you plan to serve it so the mint doesn't oxidize and the sparking water doesn't go flat.