Recipe courtesy of Claire Robinson
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Total:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.

To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve.

Cook's Note: This recipe is easily doubled or tripled for a crowd

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