Pomegranate Coconut Mocktail
A cooling, refreshing and gorgeous cocktail – The Pomegranate Coconut Rhapsody.
Total time is not inclusive of time taken fro freezing the ice-cubes.
The Recipe Intro has more infor, step-wise pics and the same Video on the recipe.
Ingredients:
| Soft, fresh flesh of One tender coconut, scraped | 1 No. | |
| pomegranate juice | 1 litre | |
| Fresh pomegranate ; seeds removed | 1 No. |
For the chilli-ginger syrup
| sugar | 1 cup | |
| water | 1 cup | |
| fresh ginger | 4 large , thick slices | |
| dried red chillies | 2 long | |
| garden variety chillies( I used 2 tiny red chillies and 1 hot Thai green chilli - Use a blend to add more depth) | 2-3 fresh |
Method:
- On the day/night before: Prepare the ice cubes. I used two large ice cube trays, 28 ice cubes each. Into one tray, added pomegranate seeds to half fill each ice mould and then filled with coconut water. In the other tray, I filled with plain pomegranate juice. Freeze till the mocktails are ready to be served.
- Also, the day before you need to prepare the syrup so that it is enriched with the flavours of ginger and chilli. Add the dried chillies to a dry pan (I use cast iron) and roast on medium flame till they give out a light smoky aroma and are just slightly charred.
- Add the water and sugar to a saucepan. Bring to a simmer. Add the ginger slices, roasted/smoked dried chillies and fresh chillies. Continue to simmer till the mixture thickens into a syrup-like consistency. Don’t boil too long. (At sea level, water should boil at 212 ºF/100ºC. And at just over 219ºF /104ºC, it should be syrup.) But I am usually lazy to use my candy thermometer. I just keep checking on the thickness. once it coats my wooden spoon, I remove it from heat. If you boil it too long, your sugar syrup will crystalline, once stored. And that happens sometimes.. it’s okay I just reheat it with some water added, and it’s good to use!
- Add the tender coconut flesh and the coconut water to a blender or use an immersion blender. Blend till the flesh is ground up a little without turning milky. We want bits of flesh and for the drink to look cloudy.
- Time to serve: Pour some syrup( around 2 Tbsp) into the bottom of each glass. Add (2-3) of the plain pomegranate ice cubes. Top up with the blended coconut water. Add the (pomegranate seed- coconut water) ice cubes on top. Garnish with mint if desired.
- I have made these several times. Sometimes, I add a little plain pomegranate juice before topping up with the coconut water, to give it a pink collar( as seen in one set of the pictures). Make sure the coconut water is the star though!
Pomegranate Coconut Mocktail
Notes:
- The chilli-ginger syrup can be used for a variety of drinks. Try a little in your next batch of lemonade, for a start.
- Using fruit juice ice cubes helps to beautify and add flavours to any drink. Using water ice-cubes always ‘ waters down’ drink – especially those that are sipped slowly.
- Malayalam Video for Pomegranate Coconut Mocktail.
Key Ingredients: Tender Coconut Water, Tender Coconut Flesh, Pomegranate seeds, Pomegranate juice, Sugar, Water, Ginger, Chillies.
EAT AND TELL!!!
Let us know if you tried – Pomegranate Coconut Mocktail
