2 (16-oz.) bottles refrigerated 100% pomegranate juice
4 cups white grape juice
1/2 cup pineapple juice
Garnishes: pineapple chunks, orange rind curls
How to Make It
Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.
Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.
Note: For testing purposes only, we used POM Wonderful 100% Pomegranate Juice and Welch's 100% White Grape Juice.
Tipsy Hot Spiced Pomegranate Sipper: Prepare recipe as directed. Stir in 1 1/4 cups almond liqueur just before serving. Makes 9 1/4 cups.
Cold Spiced Pomegranate Sipper: Prepare recipe as directed. Let stand 30 minutes. Cover and chill 2 hours. Store in refrigerator up to 2 days. Stir and serve over ice. Prep: 10 min., Cook: 25 min., Stand: 30 min., Chill: 2 hr.
Fizzy Spiced Pomegranate Sipper: Prepare Cold Spiced Pomegranate Sipper as directed. Stir in 1 (8-oz.) bottle ginger ale just before serving. Makes 16 cups.
I made the cold, fizzy version of this drink exactly as directed for a fall get-together with a bunch of girlfriends. It received rave reviews, and I had a lot of recipe requests. I plan on making it again for Thanksgiving this year. This drink has the perfect blend of spice, sweet, and tart flavors that counterbalance each other beautifully and, along with the gorgeous color, practically scream "Autumn." I probably wouldn't serve this to my kids, who might carry it over my beige carpet, as the pomegranate juice does stain badly (spilled it on my socks, cleaning up). Wonderful, versatile recipe.
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