Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Pomegranate Margaritas
Getting reviews...
- Level: Easy
- Total: 30 min (plus chilling)
- Active: 15 min
- Yield: 4 pomegranate margaritas (plus extra syrup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 0 g
- Sugar
- 60 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
I serve these in a pitcher for parties. I enjoy how pretty the drink is!
- Level: Easy
- Total: 30 min (plus chilling)
- Active: 15 min
- Yield: 4 pomegranate margaritas (plus extra syrup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 0 g
- Sugar
- 60 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
For the Habanero Syrup:
For the Margaritas:
Directions
- Make the habanero syrup: Place the sugar and 1 cup water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Refrigerate until cold; remove the habanero. (You will have extra syrup; store in the refrigerator for up to 2 weeks.)
- Make the margaritas: Pour the lime juice, tequila, triple sec, pomegranate juice and 1/2 cup habanero syrup into a small pitcher filled with ice and stir well. Pour into ice-filled glasses and garnish with lime wedges.
