Serves: 4
Total Calories: 36
1. Cut open the pomegranates and break the fruit into sections. In the sink, in a bowl of cold water, pick out the small red seeds. Discard the thin white membrane between the sections. Put the seeds in a blender or food processor. Blend on low speed, or pulse to a coarse purée.
2. Pour through a fine strainer into a bowl to catch the juices. Discard the seeds. Add the orange juice and water. Sweeten to taste with sugar. Pour into a jar, cover and refrigerate until cold. Serve over ice.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pomegranate Cooler recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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