Beautiful to look at and much more lovely to taste! Good at freezing.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 mocktails |
Ingredients
- 8 teaspoons pomegranate seeds
- 8 teaspoons fresh red currants
- 1 cup chopped cranberries
- ½ cup water
- ½ cup white sugar
- 3 cups popped unsalted popcorn
- ½ cup dried cranberries
- 6 cups tonic water (such as Fentimans), chilled
- 1 lime, cut into 8 wedges
Instructions
- Place 1 teaspoon pomegranate seeds in 8 of the wells in a 16-cube ice tray; drop red currants in remaining 8 wells. Fill wells with water. Freeze into ice cubes, 8 hours to overnight.
- Combine chopped cranberries, water, and sugar in a saucepan over low heat. Simmer, stirring frequently, until cranberries have completely softened, about 15 minutes.
- Strain cranberries through a fine mesh sieve, gently pressing the pulp to extract the liquid. Let syrup cool before covering, then refrigerate 8 hours to overnight.
- Use a clean needle to thread popcorn and dried cranberries onto one long food-grade thread. Cut into 8 equal strings.
- Add 1 pomegranate ice cube and 1 red currant ice cube to each serving glass. Pour 2 tablespoons syrup into each and top with 3/4 cup tonic water. Garnish with a lime wedge and a string of popcorn and cranberries.
- Use fresh or frozen cranberries.
- Don’t throw away the cranberry pulp. Use it for smoothies or pancakes or even muffins.