Kristen’s Recipe Book
Pomegranate Margaritas
16 servings
servings10 minutes
active time1 hour 15 minutes
total timeIngredients
2/3 cup pomegranate juice
6 tablespoons sugar
2 cinnamon sticks
3 whole cloves
1 750-milliliter bottle tequila blanco
1 1/2 cups fresh lime juice (about 6 limes)
3/4 cup orange liqueur, such as Cointreau
Coarse salt
Lime wedges
Ice cubes
Orange slices, pomegranate seeds, and/or rosemary sprigs
Directions
In a small saucepan, combine pomegranate juice, sugar, cinnamon sticks, and cloves. Bring to a boil. Reduce to a simmer and stir until sugar is dissolved, 4 to 6 minutes.
Remove from heat, cover, and allow syrup to steep until it is cooled to room temperature, about 1 hour.
Remove and discard cinnamon sticks and cloves. Store pomegranate syrup in an airtight container in the refrigerator until ready to use (up to 2 weeks).
In a pitcher, mix together tequila, lime juice, orange liqueur, and the pomegranate syrup. Chill in the refrigerator until ready to serve.
On a small plate, spread some coarse salt. Wipe rims of rocks glasses with lime wedge; dip glass rims into salt to coat. Add ice to glasses. Pour in margarita mixture (about 3 ounces per glass). Garnish with orange slices, pomegranate seeds, and/or rosemary sprigs.
Nutrition
Serving Size
-
Calories
188 kcal
Total Fat
0 g
Saturated Fat
0 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
0 mg
Sodium
40 mg
Total Carbohydrate
23 g
Dietary Fiber
3 g
Total Sugars
16 g
Protein
1 g
16 servings
servings10 minutes
active time1 hour 15 minutes
total time