Israeli Fresh Pomegranate and Mint Cooler with Lime over Crushed Ice

Score each pomegranate around its equator, pull it apart underwater in a bowl, and free the arils with your thumbs. The membrane floats and the seeds sink, so skimming the surface leaves you with clean fruit and no stained countertop.

Serves 4

Ingredients

• 4 large ripe pomegranates (about 3 1/2 cups arils)
• 1/4 cup fresh lime juice, from about 2 limes
• 3 tbsp honey, or to taste
• 1 packed cup fresh mint leaves, plus sprigs to garnish
• 2 cups cold sparkling water
• Pinch of fine sea salt
• Crushed ice, to fill
• 4 lime wedges, to garnish
• 1/4 cup reserved arils, for floating

Instructions

1. Score each pomegranate around its equator, pull it apart underwater in a bowl, and free the arils with your thumbs. The membrane floats and the seeds sink, so skimming the surface leaves you with clean fruit and no stained countertop.
2. Reserve a quarter cup of the best arils for garnish and put the rest in a blender.
3. Pulse in short bursts, six to eight times, just enough to break the arils open. Do not run the blender continuously or you will crush the inner seeds and pull out tannin.
4. Strain through a fine sieve set over a pitcher, pressing lightly with a ladle. You should have roughly 2 cups of vivid juice.
5. Warm the honey with 2 tablespoons of the juice in a small bowl until it loosens, then stir it back into the pitcher along with the lime juice and salt.
6. Slap the mint leaves between your palms to wake up the oils and drop them into the pitcher. Chill for 45 minutes, then strain the mint out.
7. Fill four tall glasses with crushed ice, pour the pomegranate base over to two-thirds, and top with cold sparkling water.
8. Float the reserved arils on top, tuck in a mint sprig and a lime wedge, and serve with a long spoon so drinkers can chase the seeds.
9. The pomegranate is one of the seven species tied to the land in Jewish tradition, and its first fruits ripen in Israel right at the turn from summer into the autumn holidays. Juice stands from Jaffa to Jerusalem press them to order in the last weeks of August, when the arils are heaviest and the juice runs almost purple. The trick that separates a market-stand cooler from a bitter one is restraint at the blender: break the arils, never grind the seeds.

Nutrition (estimated, per serving)

• Calories: 165 kcal
• Protein: 2g
• Fat: 1g
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 32g
• Sodium: 35mg