|5 cm||fresh ginger|
|1/2 cup||castor sugar|
|1/2 cup||pomegranate rubies|
|10||fresh mint — sprigs|
|2||lime — wedges|
|1 1/2 cup||pomegranate — juice|
|1 1/2 cup||cooldrink — fizzy or soda water|
Heat the sugar, ginger and water in a small saucepan, stirring continuously until the sugar is dissolved.
Simmer uncovered for 5-8 minutes until slightly thickens and reduced in amount. Cool.
Divide the raspberries, mint and lime wedges among 2 glasses. Pour 2 T of the sugar syrup in each glass.
Using a wooden spoon or muddler, crush the mixture to release the juice and oils of the fruit and mint.
Top each glass with crushed ice, fill with a mixture of cold pom and fizzy or soda water and serve.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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