October Orange

Photography, © Foodivine studio

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 1 serving

Ingredients

Method

Pour cranberry, orange and lime juices into cocktail shaker; add Pomegranate Cinnamon Syrup. Add ice cubes to half the height of shaker, seal and shake for 10 seconds. Transfer ice cubes to Collins glass; strain drink into glass. Add enough elderflower soda to fill glass. Garnish with orange wedges, if using.

Pomegranate Cinnamon Syrup

In small saucepan, combine 2 cinnamon sticks with 1 cup each granulated sugar and pomegranate juice. Cook over low heat, stirring until sugar has dissolved. Remove from heat; let cool. (Make-ahead: Can be stored in glass bottle and refrigerated for up to 1 month. Leave cinnamon sticks in bottle for added flavour.) Makes about 1 1/2 cups.

Cardamom Syrup

In small saucepan, combine 20 crushed cardamom seeds with 1 cup each granulated sugar and water. Bring to boil, stirring until sugar has dissolved. Remove from heat and let stand 1 hour. Strain syrup into glass jar; discard cardamom. (Make-ahead: Can be refrigerated for up to 1 month.) Makes about 1 cup.

Nutritional facts PER SERVING

  • Iron 0.3 mg
  • Fibre 0 g
  • Sodium 4 mg
  • Sugars 48 g
  • Protein 1 g
  • Calories 205
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 52 g
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Beverages

October Orange

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