Pomegranate Iced Tea

I was really excited when I saw this green tea elixir recipe on TheKitchn from Olive and Gourmando and decided that I had to try it out.  Last year, I visited the bakery when I was in Montreal.  The environment was fun and inviting, with communal tables and potted herb plants growing by the huge, open windows.  We ate some sandwiches and salads- which we struggled to pick from among a tantalizing selection of items on the chalkboard wall- and they were amazing.  I was glad that I had enough room for the pastries, because the apricot, coconut and white chocolate brioche was superbly delicious as well.

Browsing the ingredient list, pomegranate syrup or pomegranate molasses stood out; it was unfamiliar to me but interesting nevertheless.  I couldn’t find it in the stores after looking everywhere, so I made my own following Alton Brown’s recipe.  I realized there was another problem though: I couldn’t find the piece of ginger which I thought, somehow, was sitting in the veggie crisper of my refrigerator.  And somehow, it wasn’t.  I couldn’t possibly wait another day to make and enjoy this drink, though, so I forwent the idea altogether.  I came up with this recipe instead.  I hope you like it!

Pomegranate Iced Tea
(makes about 4 cups)

4 black tea bags
4 cups boiling water
Juice of one lemon
1/4 cup pomegranate syrup or pomegranate molasses
Simple syrup, to taste
Mint leaves for garnish
Lemon slices for garnish

Add tea bags to a glass pitcher with boiling water and let them steep for about five minutes.  Remove the tea bags and let the tea cool to room temperature.  Stir in the lemon juice, pomegranate syrup, and simple syrup to taste.  Refrigerate until thoroughly chilled.  Serve over ice with lemon slices and mint leaves.

*To make simple syrup, just bring one part sugar and one part water into a boil and simmer until the sugar is dissolved.


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