Rachel Allen's pink pomegranate cocktail

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Pomegranates are delicious and can help prevent heart disease, so try TV chef Rachel Allen's lovely cocktail with health benefits.

Serves: 2

Ingredients

If you're making the pink pomegranate cocktail with a fresh pomegranate, get the juice by cutting it in half and squeezing the halves into a sieve sitting over a bowl. Keep back a few of the seeds and float them in each glass.

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75ml (2½ fl oz) lime juice
2tbsp extra caster sugar or coloured decorating sugar on a saucer to dip glasses in
60ml (2fl oz) pomegranate juice (from supermarket) or juice of 1 fresh pomegranate
60ml (2fl oz) stock syrup
75ml (2½ fl oz) vodka or Bacardi
1 cup ice

Method

Take two martini or champagne glasses, dip the rims in the lime juice, then into the sugar. Put the glasses in the freezer or fridge.
Stock syrup is handy for cocktails and poaching fruit. To make 150ml (¼ pt) put 200g (7oz) caster sugar and 200ml (7fl oz) water in a saucepan and bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 mins and leave to cool.
Mix the pomegranate juice, stock syrup, vodka and lime juice in a cocktail shaker (or jug) with the ice, shake and then strain (leaving the ice behind) into the chilled glasses.

Top tip: If you're making the pink pomegranate cocktail with a fresh pomegranate, get the juice by cutting it in half and squeezing the halves into a sieve sitting over a bowl. Keep back a few of the seeds and float them in each glass. Rachel Allen is a celebrity chef and author of Rachel's Food For Living available from www.collins.co.uk.

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