Shortcuts: Pomengranates with a punch

Mary Ann Kauchak/News & Messenger Columnist
Published: December 24, 2008

Would you like to pack a punch on your holiday table? Try these Pomegranate Margaritas or, for a beverage without a kick, make this alcohol-free Sparkling Cranberry Punch.

Pomegranates are high in antioxidants, and according to pomology (fruit growing) professor Adel Kader, University of California-Davis, "a glass of pomegranate juice has three times the antioxidant potency of an equal serving of red wine" (Food & Wine Magazine, December 2001). Pomegranates are also rich in potassium and contain a fair amount of vitamin C.

Eating the seeds from a fresh pomegranate gives you a healthy dose of fiber with a low calorie count of 105 calories per fruit. To easily access the glistening red seeds, cut the fruit into quarters then submerge into a bowl of water. Working underwater, loosen the seeds, known as "arils," from the yellow-white membrane and they will drop to the bottom; the rind and membrane will float to the surface.

This is the safest way to work with this labor-intensive fruit, which severely stains fingers and clothing. Add the seeds to mixed greens or spinach salad for a colorful crunch.

Today's recipes use pomegranate juice and cranberry juice, both readily available in your supermarket. Cranberry juice is rich in vitamin C, and the natural acids and chemicals in its tart juice fight infections in the urinary tract and help prevent the formation of kidney stones (Health & Wellness, S. Kessman, June 4, 2006). For the greatest health benefits, look for 100 percent pure juice with no added flavors, coloring, or sweeteners.

POMEGRANATE MARGARITAS

4 cups pomegranate juice

1 cup lime juice

4 tablespoons Triple Sec (or Cointreau)

1 cup tequila

Pour pomegranate juice into ice cube trays and freeze until solid, about 2 hours. In blender, combine lime juice, liqueur and tequila. Turn blender to highest speed and gradually add frozen juice cubes, whirling until slushy. Pour into sugar rimmed glasses—wet edge of glass with lemon wedge then dip in sugar. Makes about 7 cups.

(You can freeze the pomegranate juice cubes a day or two ahead. For homemade juice, whirl pomegranate seeds in blender or processor then strain through a fine sieve.)

SPARKLING CRANBERRY PUNCH

2 cups lemon sherbet, softened

½ cup lemon juice

2 cups orange juice

¾ cup sugar

1 ½ quarts cranberry juice

7 cups ginger ale

In large bowl, combine softened sherbet, lemon juice, orange juice, sugar and cranberry juice. Refrigerate at least 2 hours or up to 5 hours. Before serving, pour mixture into bunch bowl; stir in ginger ale. About 30 servings.

—adapted from Safeway Select Magazine/ December 2000

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments to .