2 liters Water
1 cup Pineapple chunks
1/2 cup Pomegranate seeds
Bunch of Cilantro (can substitute Mint!)
1.) Using a mortar and pestle, gently mash the pomegranate seeds until “skin” breaks and juice leeks. Not too much.
2.) Combine Cilantro, crushed Pomegranate seeds and Pineapple in a clear glass or plastic pitcher, and add water.
3.) Let steep for 4-6 hours
-ciao for now-
photo credit: Patrizia Montanari
PS: Remember when Pete taught us how to make some specialty cocktails for Thanksgiving Brunch, and he suggested using the Mason Jar Shaker? Well, the creators of that shaker have now launched The Mason Tap–which is basically a Mason Jar lid with a spout–perfect for making infused oils, spirits and waters! They have also published a new book called Infuse full of delicious recipes for all sorts of…you guessed it!…Infusions!