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Pomegranate Lemonade

This pomegranate lemonade balances bright lemon juice with jewel-toned pomegranate juice and a touch of honey, creating a drink that's refreshing, naturally sweet, and packed with antioxidants. It takes about 10 minutes to throw together, requires just five basic ingredients, and tastes far better than anything you'd find at a coffee shop.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh lemon juice about 6 medium lemons
  • 1 cup pomegranate juice fresh-pressed or high-quality bottled
  • 1/4 cup honey
  • 2 cups cold water
  • 1 to 2 cups ice plus more for serving

Equipment

  • Cutting board
  • Sharp knife or citrus juicer
  • Large pitcher
  • Spoon for stirring
  • Fine mesh strainer
  • Measuring cups and spoons
  • Glasses for serving

Method
 

  1. Cut your lemons in half and juice them into a small bowl, straining out any seeds or pulp as you go. You need about 1 cup of juice, which typically comes from 5 to 6 medium lemons.
  2. If using fresh pomegranates, cut them in half and hold each half over a bowl with the cut side down, then use a wooden spoon to tap the back of the fruit until the arils fall out. Squeeze the arils through a fine mesh strainer to extract the juice.
  3. Pour 1/4 cup of honey into a small measuring cup or bowl. If you have warm water available, stir it with a bit of that first to thin it out slightly so it dissolves more easily.
  4. Pour the fresh lemon juice into a large pitcher, followed by the pomegranate juice.
  5. Pour the honey into the pitcher with the juices and stir well for about 30 seconds to combine, making sure there are no pockets of undissolved sweetness at the bottom.
  6. Pour 2 cups of cold water into the pitcher and stir everything together thoroughly to dilute the juices to the right strength and ensure the honey is fully incorporated.
  7. Take a small sip and decide if you want it sweeter, more tart, or more diluted. Add a splash more water if it tastes too strong, or squeeze in extra lemon juice if you want more tartness.
  8. Fill the pitcher with ice cubes or add 1 to 2 cups of ice to chill the drink immediately. Stir it a few times as the ice melts to ensure everything stays well mixed and cold.
  9. Pour the lemonade into tall glasses filled with fresh ice and serve right away. Garnish with a lemon wheel or a few pomegranate arils on top for a restaurant-quality presentation.

Notes

Make a concentrate by doubling the juice amounts and using less water, then store it in the refrigerator for up to a week and dilute with water or sparkling water as you serve, so you always have fresh lemonade on hand. Store finished pomegranate lemonade in an airtight pitcher or bottle in the refrigerator for up to 4 days.