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Ingredients
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For the pomegranate-mint base
To assemble and finish
Method
For the pomegranate-mint base
- 1
Muddle mint
Place 10 fresh mint leaves into a heatproof measuring cup or small mixing bowl. Add the simple syrup and a pinch of the fine sea salt (about 1/8 tsp). Gently muddle the mint with the back of a spoon or a muddler for 20–30 seconds until fragrant. Do not pulverize — just bruise the leaves to release oils.
- 2
Combine juices
Add 1 cup pomegranate juice and 1/4 cup fresh lemon juice to the muddled mint and syrup. Stir vigorously to combine, scraping down sides so the mint-infused syrup mixes into the juices.
- 3
Taste and adjust
Taste the mixture. If it seems too tart, add up to 1 tablespoon more simple syrup; if too sweet, add another teaspoon of lemon juice. The small pinch of salt should round the flavors—adjust up to the remaining 3/4 tsp if needed, but add salt sparingly.
- 4
Strain (optional): If you prefer a clear drink without mint bits, strain the base through a fine mesh sieve into a pitcher, pressing on the solids to extract flavor. Otherwise leave the mint leaves in for a rustic look and extra aroma.
To assemble and finish
- 5
Prepare glasses
Fill two tall glasses evenly with ice (about 1 cup ice per glass). Place one lemon wheel in each glass and divide the pomegranate arils between them (about 1 tablespoon arils per glass).
- 6
- 7
Garnish and serve
Garnish each glass with a sprig of fresh mint and the lemon wheel on the rim. Serve immediately with a straw or stirring spoon.