POMaritas
1/2 cup freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice or or the equivalent amount of POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted.**
3/4 cup silver tequila
1/2 cup triple sec liqueur
1 cup freshly squeezed lime juice
1/4 cup arils from 1 POM Wonderful Pomegranate for garnish or POM POMS fresh pomegranate arils***
Salt Air
8 tablespoons salt
2 cups freshly squeezed lime juice
4 tablespoons soy lecithin (available in most health food stores and online)
1 cup water
Preparation:
Salt Air:
Combine salt, lime juice and soy lecithin with water in a deep mixing bowl. Using an immersion blender, whip the liquid on high speed until you have a frothy salt air foam. Be sure to dissolve all of the lecithin. The foam should form stiff peaks that will hold for 5 to 10 minutes. (You can mix again if salt air begins to deflate.)
POMaritas:
Assemble all the POMarita ingredients in a large party cocktail shaker with ice and shake well. Strain into four cocktail glasses. Spoon salt air over the POMaritas, toss in a few fresh pomegranate arils and serve.
Notes:
*This cocktail can be made with freshly squeezed juice from a large POM Wonderful Pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. One largePOM Wonderful Pomegranate will produce about 1/2 cup of juice.
**0.5 fl oz of concentrate = 1 tablespoon To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***To prepare garnish, score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Recipe created for POM Wonderful by Chef Jose Andres