Pomegranate-Mint Gazoz | The Jewish Week | Food & Wine

Pomegranate-Mint Gazoz

Pomegranate-Mint Gazoz

Pomegranate-Mint Gazoz (Michael Persico)

Makes about 3 ½ cups

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For each drink, fill a glass with ice. Pour in 2 ounces of syrup and top off with seltzer. Stir well and add a jaunty slice of citrus or cucumber, or a sprig of herbs. All fruit syrups will keep, refrigerated, for up to 1 month.


1 cup pomegranate juice

1 cup lemon juice

1 ½ cups sugar

1 cup water

1 cups chopped fresh mint


Combine the pomegranate juice, lemon juice, sugar, and water in a medium saucepan and bring to a simmer over low heat, stirring frequently. Remove from the heat and add the mint. Let steep for 1 hour at room temperature, or until the syrup is completely cooled. Strain through a fine mesh sieve into a jar.