Step 1
Combine water, the Redpath® Granulated Sugar, and ginger in a small saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve sugar. Turn off heat, cover, and allow flavours to meld; 20 minutes (see Chef’s Tips)
Step 2
Pour the simple syrup into a blender and process until smooth. Place a fine mesh sieve over a bowl and strain the mixture, gently pressing down on the ginger solids; discard solids (see Chef’s Tips). Place the ginger simple syrup into the fridge to chill completely.
Step 1
Cut jalapeño into slices, removing seeds if desired (see Chef’s Tips). Place jalapeño slices into a pitcher, and muddle with a muddler or the back of a wooden spoon to release its flavour.
Step 2
Add and stir in the pomegranate juice, lime juice, and cooled ginger simple syrup until well combined.
Step 3
Fill four rock glasses halfway with ice. Divide the pomegranate mixture among the glasses.
Step 4
Top each glass with ¼ cup (63 ml) ginger beer. Top the rest of each glass with ¼ cup (63 ml) sparkling water.
Step 5
Alternatively, combine the ginger beer with the pomegranate juice mixture and serve from the pitcher. Have guests top their glasses with a ¼ cup (63 ml) sparkling water.
Step 6
Garnish with pomegranate arils, jalapeño slices, and lime wedges, if desired. Serve immediately.
*The longer the ginger steeps in the simple syrup the more flavourful the syrup.
*The ginger solids can be added to smoothies, muffins, oatmeal, or yogurt for a sweet, spicy kick.
*Keep all or half of the seeds from the jalapeño while muddling for a spicier drink.
*This recipe can easily be multiplied several times to make larger quantities for larger gatherings.
*Add 1 to 2 ounces of vodka to each glass to make the beverages into cocktails.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Granulated Sugar. Note that the resulting simple syrup and beverage will be darker and the flavour will have an undertone of caramel.
