Ease of Preparation: Easy
Yield: 4 drinks
Ingredients:
Pomegranate Fizz
- 1 cup (240 ml) pomegranate juice
- 8 sprigs rosemary, divided
- 2 tablespoons (30 ml) sugar
- 4 teaspoons (20 ml) lemon juice
- 2 cups (470 ml) chilled club soda
- 2 cups (470 ml) chilled tonic water
- Pomegranate seeds, to garnish
Scones
- 4 cups (950 ml) flour
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) baking powder
- ½ cup (120 ml) sugar
- 1 cup (240 ml) unsalted butter, cold and cut into pieces
- 2 eggs
- 1 ½ cups (350 ml) sour cream
- 1 tablespoon (15 ml) lemon zest
- ½ cup (120 ml) milk, for brushing
- Clotted cream, to serve
- Jam, to serve
Method:
Add pomegranate juice and 4 rosemary sprigs to a saucepan and boil gently. Add sugar and cook until sugar dissolves. Simmer 10-12 minutes, until juice reduces by 2/3. Remove from heat and strain out rosemary. Let cool.
Divide syrup between 4 wine glasses. Add 1 teaspoon (5 ml) of lemon juice to each glass. Top with ½ cup (120 ml) soda, ½ cup (120 ml) tonic water. Garnish with a spoonful of pomegranate seeds and 1 sprig of rosemary per glass.
For an alcoholic version, replace club soda and tonic water with prosecco.
For Scones:
Preheat oven to 350 F (175 C).
Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt.
Crack eggs into a separate bowl, add sour cream and lemon zest and whisk. Add sour cream mixture to dry ingredients and stir quickly.
Turn out onto a lightly floured board and work with your hand just until combined, but still a bit crumbly. Pat down into a 2-inch (5 cm) thick circle. Using a large round cookie cutter cut into 8 round scones.
Brush with milk. Bake for 20-25 minutes, or until golden and puffy.
Serve with clotted cream and jam.
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