Our neighbor, Cynthia, has an enormous old pomegranate tree in her back yard, and so much fruit falls on the ground that every few days she picks them up, breaks them in half and tosses them over the fence to our chickens.
Last week I was in the hen yard when she was treating the girls. We had a little chat about how juicy the pomegranates are this year and how much the chickens love them. Then I gathered up a dozen eggs for her and she brought me half a grocery bag full of fruit. Last year she made a beautiful jelly from them, but she said the work involved was hardly worth it and suggested I use them for martinis instead. Brilliant!
Until last week I had never juiced a pomegranate, but a little web research later I found it wasn’t that difficult to do – using an ordinary citrus squeezer and then straining juice through a fine sieve. I adapted this recipe from Oprah and Rachel Ray and I think you’ll find it a beautiful and tasty holiday beverage.
2 ounces fresh squeezed pomegranate juice
3 ounces Absolute Citron vodka
1 ½ ounces Triple Sec
Cup of ice
Squeeze of lemon
Chill martini glasses in freezer for at least ½ hour. Place all ingredients except ice into shaker. Use slice of lemon to moisten the rim of glasses and then coat with sugar…I prefer superfine baker’s sugar for cocktail trims.
Add ice to shaker and shake vigorously for 2 to 3 minutes or until container is icy cold. Pour into sugar-rimmed glasses and serve.