For the mint infused simple syrup:
For the soft cocktail:
To make the mint infused simple syrup:
Place sugar and water in a small saucepan over medium heat. Bring to a boil making sure that the sugar dissolves completely. Remove from heat, pour the sugar syrup over the mint leaves, cover with plastic wrap or a plate and let cool completely. When cooled, strain the syrup, pressing the mint with the back of a spoon to squeeze out as much syrup as you can. Discard the mint.
To make the cocktail:
Place ½ cup of the simple syrup, ice, pomegranate juice, and lime juice in a cocktail shaker. Shake well to combine, about 30-45 seconds. (Excess simple syrup can be stored in the fridge.) Divide the raspberries and pomegranate seeds between 4 cocktail glasses. Strain the cocktail mixture over the fruit. Top it off with club soda. Garnish with mint leaves and serve!
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