What with leftovers from the hootenany and an upcoming Halloween cocktail hour and performance, I’ve got enough booze-soaked fruit to make a fruit salad that would knock out even the most seasoned drinker. When I saw a recipe for pomegranate seeds in gin, I knew I had to make it. I love pomegranates- they way the look, the way they taste, the crunch of their lovely little seeds. The flavored gin will be great to add to cocktails and the seeds will be a lovely garnish.
Here’s the recipe from New York Times:
Pomegranate Gin Preserve
Time: 5 minutes, plus at least 3 weeks to macerate.
2 cups pomegranate seeds (from about 3 pomegranates)
1/4 cup sugar
3-inch strip orange zest
About 2 cups gin.
In a large jar, stir or shake together pomegranate seeds, sugar and orange zest. Pour in gin; cover seeds by about an inch. Cover jar and let sit in a dark, cool place (but not the refrigerator) for at least 3 weeks.
Yield: About a pint.