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Pomegranate Margaritas

  • 15 m
  • 15 m
Devon O'Brien
“Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long—elegant enough for the holidays and fun enough for an outdoor barbecue.”

Ingredients

    • 1 tablespoon lime zest
    • 1 tablespoon kosher salt (optional)
    • 1 cup white tequila, chilled
    • 1 cup pomegranate juice, chilled
    • ½ cup lime juice, plus 1 lime wedge
    • ¼ cup Triple Sec
    • 2 tablespoons simple syrup (see Tip)
    • Ice cubes
    • Pomegranate seeds for garnish
    • Lime slices for garnish

Directions

  • 1 Sprinkle lime zest on a small plate and combine with salt (if using).
  • 2 Combine tequila, pomegranate juice, lime juice, Triple Sec and simple syrup in a pitcher.
  • 3 Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about ½ cup margarita mixture each. Garnish with pomegranate seeds and lime, if desired.
  • To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.
  • Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1½ cups.
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