Virgin Pomegranate-Lime Rickey Recipe
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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.
This recipe was featured as part of our Nonalcoholic Summer Sippers.
INGREDIENTS
- 2/3 cup pomegranate juice (no sugar added)
- 2/3 cup granulated sugar
- 2 to 3 drops orange-flower water (optional)
- 4 cups club soda, chilled
- 1/4 cup freshly squeezed lime juice (from about 2 medium limes)
- Lime slices, for garnish
- Ice
INSTRUCTIONS
- 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.
- 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.
- 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.
It is possible to use Agave syrup (sweet juice from Cactus used to make Tequila available from Loblaws and health food stores)That way no boiling is required, which changes the flavour of the pomegranite juice. It is also possible to use san peligrino or Perrier for the bubble water. Keeps the sodium blast from soda water out of the drink. Otherwise, great combo!