Lemon-Ginger Tea Pomegranate Sparkler Recipe 0

Pure Leaf has teamed up with celebrity chef Gail Simmons and entertaining expert Camille Styles, author of Camille Styles Entertaining: Inspired Gatherings and Effortless Style to share simple cooking and entertaining ideas. Gail created some exclusive recipes that are both seasonal and simple to make and will impress your guests. Here’s a recipe for a Lemon-Ginger Tea Pomegranate Sparkler. It can be made with or without alcohol.

Ingredients (2 servings):Gail Simmons Pomegranate Drink

  • 2 tablespoons fresh ginger, thinly sliced
  • 1 cup Pure Leaf Iced Tea with Lemon
  • 1/2 cup pomegranate juice
  • cold club soda
  • 2 tablespoons pomegranate seeds, for garnish
  • 2 cinnamon sticks, for garnish

Instructions:

  1. In a saucepan, combine the ginger and Pure Leaf Iced Tea with Lemon and bring to a simmer. Remove the pan from the heat and set aside to steep, about 10 minutes. Allow to cool in an airtight container in the fridge.
  2. Fill two highball glasses with ice. Pour 1/2 cup ginger-infused tea, then 1/4 cup pomegranate juice into each glass. Top each with club soda, garnish with a tablespoon of pomegranate seeds and a cinnamon stick to stir.

For an alcoholic version, add 2 ounces gin or bourbon before adding tea.

Previous ArticleNext Article

Leave a Reply

Your email address will not be published. Required fields are marked *

Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt

Directions:

  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.