Here’s how you can jazz up your juices when you’re not drinking them straight:
Mix them with sparkling water for a light spritzer (add a sprinkling of arils for a festive touch)
Use them as cocktail mixers
Blend them into smoothies
Mix them into sangria (especially the dark fruit blends)
Incorporate them into salad dressings (top the salad with some arils too)
Use them for acidity in cooking, in place of, or with, vinegar or citrus—a zesty juice that’s been boiled down a bit works nicely over roasted Brussels sprouts with thyme, for instance
Reduce them to syrup, which can be used in cooking or as a concentrated cocktail mixer
Make grenadine—cook pomegranate juice with sugar syrup
Try them in marinades or as glazes for meats (they’re great with lamb), poultry, or fish
Use them in traditional preparations, like the Persian stew, fesenjan
Photo of aloo chat, Indian potato salad, by Linda & Colin McKie | IST. Garnish your own favorite potato salad with bright, tasty arils.
Blend them into smoothies