Spice Pom

Serves:

You will need

Cardamon pods
Cinnamon sticks
1 x litre of pomegranate juice
1 x lemon
Schweppes Ginger Ale
1 x cinnamon stick to serve



Directions

1 Throw a few cardamom pods and cinnamon sticks into a pan, heat slowly until smouldering.

2 Pour a litre of pomegranate juice in (100 per cent is best) - don't worry if it fizzes for a second, as that's a lot of heat and the spices will interact momentarily with the juice.

3 Turn the heat down immediately and stir it before leaving it to infuse for a few hours - long infusion adds depth of flavour.

4 Strain out and top with a squeeze of lemon.

5 Top with a dash of Schweppes Ginger Ale.

6 Garnish with a stick of cinnamon.

Recipe courtesy of Schweppes



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