The Prado restaurant in beautiful Balboa Park in San Diego was where I first ordered one of these. (I was just informed that it was not me who ordered it. He did. He honoured my pleas for just “one more sip” and apparently got very little of it. Unfortunately, the photo proves that he was right. The mojito in the foreground is actually closer to the photographer–me.)
Regardless of whose drink it was, the sun was warm, the blossoms were blooming in the park, and I was on vacation with my best friend. Who apparently shares.
We’ve been hearing the health benefits of pomegranate seeds for years now. Known as one of the top super-foods, it is touted as being instrumental in lowering cholesterol, improving blood flow, lowering blood pressure, and it may have anti-cancer properties as well. Pomegranates are plentiful in the stores at this time of year, so you may want to get them before they’re gone for another year. You can sprinkle them on a salad or on top of yogurt or ice cream. Try spreading light cream cheese or goat cheese on a crostini and top with pomegranate seeds and a tiny drizzle of balsamic vinegar. Or, to bring in the New Year, get out your blender and mix up a batch of this pomerita.
For 4 cups (one blender full)
- 1/2 cup tequila
- 1 cup pure pomegranate juice ( I used Pom)
- 1/4 cup Triple Sec
- 1/2 lime, peeled
- 2 Tablespoons granulated sugar
- 2 cups ice cubes
- 1 fresh lime, sliced thinly
- Place all ingredients except the whole lime in your Vitamix or blender. Turn machine on and slowly increase the speed to high, then blend for 45 seconds or until ice is finely crushed.
- Serve in chilled glasses, garnished with a slice of lime.