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Virgin Pomegranate-Lime Rickey
A classic summer cooler, a lime rickey can be mixed up with gin or bourbon or, for a virgin rickey (like this one), with fruit syrup. Either rendition is equally bubbly, limey, and thirst-quenching.
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Ingredients
number of servings
1
- 2⁄3 Cup pomegranate juice
- 2⁄3 Cup crystal sugar
- 2 to 3 drops orange flower water
- 4 Cup club soda chilled
- 1⁄4 Cup freshly squeezed Lime juice
- lime slices for garnish
- ice cream
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Directions
105 min.
1. Step
Heat the pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. Remove from heat.
2. Step
Add the sugar and stir until it has dissolved and the mixture is no longer cloudy, about 5 minutes. Stir in the orange-flower water (if using) and let the syrup cool to room temperature, about 30 minutes. Refrigerate until chilled, about 1 hour.
3. Step
Pour the chilled pomegranate syrup, club soda, and lime juice into a 6-cup pitcher and stir gently to combine (stirring too vigorously will deflate the fizz). Float lime slices in the pitcher. Serve over ice with additional lime slices.
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