- Place mint leaves in a pitcher. Use a wooden spoon to bruise leaves. Add pomegranate juice and sugar; stir to dissolve. Cover and chill 2 to 4 hours.* Remove mint leaves with a slotted spoon; discard. For each serving, fill a glass with ice. Pour 3 to 4 tablespoons pomegranate mixture over ice. Top with club soda or dry white wine (about 1/4 cup per serving). Makes 20 servings.
From the Test Kitchen
Syrup may be stored for up to 48 hours after mint has been removed.
Nutrition Facts (Pomegranate Fizzes)
- Per serving:
- 40 kcal ,
- 21 mg sodium ,
- 10 g carb.