- 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
