Pomegranate Chile Mojito Mocktail
Have you ever had a drink that’s both cooling and warming at the same time? This muddled mocktail has all the refreshing vibes of a mojito but with a surprising kick of spice, making it the ideal addition to your next brunch get-together. The mint makes this drink a mojito, but the pomegranate and chile make it a party.MORE+LESS-
Chile Simple Syrup
dried ancho chiles, stems and seeds removed and coarsely chopped
serrano chiles, halved and seeds removed
oz pomegranate juice, chilled (1/4 cup)
oz Chile Simple Syrup (2 tablespoons)
oz fresh lime juice (1 tablespoon)
oz club soda, chilled (1/2 cup)
Additional fresh mint leaves, for garnish
To make Chile Simple Syrup: Mix dried chiles, sugar and water in 1-quart saucepan; heat to boiling over medium heat. Remove from heat; add serrano chiles, and steep for 20 minutes. Remove serrano chiles, and let stand 40 to 50 minutes or until cool. Strain syrup into glass jar. Discard solids. Cover jar, and refrigerate until needed. Makes 1 cup.
To make Mojito: In highball glass, muddle 6 mint leaves. Add pomegranate juice, 1 oz simple syrup and the lime juice; stir. Fill to the rim with ice cubes. Top with club soda, and gently stir. Garnish with additional mint leaves and a lime wedge.
- Wondering what ancho chiles are? They’re just dried poblano chiles, and are usually found in produce section of the grocery store.
- Adding the serrano chiles after the syrup is removed from the heat will ensure the syrup isn’t extracting too much heat from the chiles. There’s such a thing as too spicy with this drink!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.