Tipple | Pomegranate Rose Sharbat

Sharbats* are a syrup made from fruit and herbs – this one is particularly good paired with a natural sparkling wine or tonic.

Makes 8 cocktails

100ml honey

100ml pomegranate juice (fresh or bottled, see note for fresh below)

2 tbsp dried rose petals

2 sprigs fresh rosemary

Sparkling wine, kombucha, kefir or tonic

1 Add the honey and pomegranate juice to a 300ml (or larger) jam jar. Stir to mix thoroughly.

2 Stir in the rose petals and then add the rosemary to the mix, ensuring it’s fully covered by the honey and juice (snap the rosemary into smaller pieces, if needed).

3 You can use the mixture straight away, but you can also leave it at room temperature for up to 1 week, as it will ferment into a fizzy cordial. It will then need to be refrigerated, where it’ll keep for up to 1 month.

4 To use, strain 1 tbsp of the sharbat syrup into a wine glass and top up with a fizzy drink of your choice.

Bartender’s note: To make fresh pomegranate juice, cut a pomegranate in half horizontally. Cut the halves into wedges by slicing through the thick white membranes that segment the seeds. Use your fingers to tease the seeds out into a sieve (set over a bowl or jug) and simply squeeze the seeds with your hands to extract the juice. It’s very satisfying! Pomegranate juice and rose petals are both great for heart health as they aid circulation, which will also help to keep us warm in winter. The addition of honey and rosemary mean that this cordial has gut-health benefits, too.

*Sharbats were first featured in a monumental tome on health called Canon Of Medicine, written by Persian physician-philosopher Avicenna in the 11th century.

This recipe is from our January issue’s ‘Gathering’ pages, ‘A Taste of Persia’. The menu also includes recipes for Buttery barbari, Tahdig, Fesenjan, Kaale seerabeh salad, Persimmon parfait and Baklava biscuits. The recipes are by Rachel de Thample and the photography by Katharine Davies. The issue is in shops now.

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Recipe | Pomegranate Molasses

Homemade pomegranate molasses is both sweet and sour – drizzle it over bread and cheese or use it in dips, dressings and even drinks or desserts. Its vibrant colour will help give you a lift at the dog end of winter, too

Makes around 280ml

4-6 large pomegranates (juiced to produce 1 ltr pomegranate juice)
125g sugar
1 large lemon (juiced, to produce around 60ml lemon juice)

1 Peel the pomegranates and remove as much pith and membrane as you can, leaving the seeds intact.

2 Put the seeds in a large sealable plastic bag – you may have to do this in batches. Use a rolling pin to roll over the seeds, releasing their juices.

3 Cut a tiny hole in the corner of the bag and pour the juice into a saucepan. Squeezing the leftover seeds will release the last few drops.

4 Add the sugar and lemon juice to the saucepan and place over a medium-high heat. Once the juice starts to boil, reduce the heat and simmer. You should see the liquid boiling very gently in the middle. Let the mixture simmer for 45 mins, stirring occasionally to make sure that the juice doesn’t catch.

5 Reduce the heat very slightly and let it simmer gently for another 15 mins. To see if it’s ready, dip a spoon in. If it coats the spoon, it’s done.

6 Remove from the heat and leave the mixture to cool in the pan for 30 mins, then pour into a sterilised jar. The mixture will still be runny at this point but will thicken as it cools.

Cook’s note: You can store the molasses in the fridge for up to 6 months.

A project for while your molasses cools…

Watercolour painting is a quietly mindful activity that you can do while waiting for the oven timer to ping. Shed any thoughts of proficiency, this is not meant to be a masterpiece. The point is to simply look deeply and try to recreate what you see.

You will need:
Pomegranate, cut or torn in half
Watercolour paper
Pencil
Rubber
Paints
Palette or old plate
Brushes
Jar of water, for rinsing brushes

1 Arrange your pomegranate sections and take time to really look at it – its shapes, colours and textures, and how the light falls on the fruit. Notice what you’re feeling – perhaps you’re excited or nervous or calm.

2 With your pencil, sketch out the shape of the fruit – its form and the detailing around the seeds and their membranes. Use the rubber to remove any sections you’re not happy with and play around until you’ve got something you’d like to paint.

3 On your palette or plate, combine the colours you want to use. Adding a tiny amount of blue or yellow to pinks and reds can add depth to the colours in ready-mixed paints.

4 Begin to transfer the paint from palette to paper, building up in layers to create depth. With watercolours, you can continue to layer up when the paint is wet if you want to combine colours or wait until each area is dry if you don’t want colours merging, such as the yellow of the pith. Allow your painting to dry fully before putting it somewhere for you to admire.

This recipe and project are taken from our new series, Kitchen Therapy in which we celebrate spending time at home, cooking and baking, as a form of self care. Find more recipes and ideas for the end of winter in the February issue, which is out now. The recipes and makes are by Lottie Storey and the photography is by Kym Grimshaw.

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More ways with winter fruit…

Recipe: Feelgood fruit punch

Pomegranate has long been hailed as a promoter of fertility and for having amazing health benefits such as boosting the immune system, preserving youthful vitality and promoting longevity – claims that stand up to modern research*.

Enjoy this tangy recipe as an energising breakfast blend or add a splash of vodka or rum for cocktails.

PASSION FRUIT PUNCH

1 x 500ml bottle pure pomegranate juice
Juice of 2 limes
Juice of 1 orange
2 tsp finely minced ginger
Lime or orange slices for garnish (optional)

To make

Combine all the ingredient except the garnish in a small glass or plastic storage container and chill in the fridge for at least two hours to allow the zippy flavour of the ginger to infuse the juices.

To serve

Decide whether you want to strain out the ginger. If you leave it in, just chew it as you enjoy the drink – it freshens breath and aids digestion, too.

Shake the punch well and pour into chilled glasses with or without ice.

Garnish with citrus slices if you wish.

Recipe from Making Love Potions by Stephanie L Tourles (Storey)

* Pomegranate is a rich source of antioxidants. 

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Tipple of the month: Pomegranate Punch

A really pretty, colourful party piece for any get-together. The autumnal colours feel just right for this time of year

You will need:
Seeds from 2 pomegranates
2 x 750ml bottles prosecco, chilled
1 x 750ml bottle sparkling
apple-pomegranate or apple cider

1 Make an ice ring by tipping the seeds from a pomegranate into a Bundt tin, topping up with water and freezing overnight.

2 Mix the prosecco and sparkling cider in a small punch bowl or large mixing bowl. Just as your guests arrive, add the ice ring, as it can melt quickly. Sprinkle over some extra pomegranate seeds to garnish.

Recipe and photography from The Forest Feast Gatherings by Erin Gleeson (Abrams).

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