Pomegranate rum punch

Add the pomegranate juice, rum and lime juice to a cocktail shaker. Shake and strain the mixture into glasses filled with ice.

Top up each with ginger ale and garnish with lime wedges and rosemary sprigs. Serve immediately!

Instead of rosemary, you could also use mint as a garnish.

*To juice a pomegranate, use a paring knife to cut out the “flower” of the fruit and remove, also removing the white pith just beneath it. Score the fruit vertically into quarters then using your hands, gently pull the pomegranate apart (it will crack into sections). Place the pomegranate sections in a bowl of water. Use your fingers to loosen the seeds from each section into the water. The seeds will sink to the bottom. Drain the seeds then place into a blender or food processor. Pulse the seeds a few times to break them apart and release their juice. Strain the pulp into a jug, pushing the back of the spoon against the pulp to draw out as much juice as possible. You will need 1 large pomegranate or 2 medium pomegranates for this recipe. Note that the juice can stain your skin and clothing!

Reprinted with permission from The Sweet Rebellion, follow along on Instagram for more amazing recipes.