Pomegranate Splash

By WEEK Producer


American Heart Association



1 medium lemon, cut into 8 slices
½ medium lime, cut into 4 slices
2 cups pomegranate-blueberry juice
1 cup dry red wine (regular or nonalcoholic) or cranberry juice
1 cup diet tonic water



Fill four tall glasses with ice. Put 2 lemon slices and 1 lime slice in each glass.
In a small pitcher, gently stir together the juice, wine, and tonic water.
Pour 1 cup into each glass. Serve immediately for peak flavor.
Cook’s Tip: Pomegranates are a good source of folic acid and vitamin C. The seeds of this leathery, orange-size fruit are good to eat as a snack, make an attractive edible garnish, and can be puréed and used in beverages, salad dressings, marinades, jelly, and sweet or savory sauces. One popular use of pomegranates is in brilliant red grenadine syrup, widely used to flavor and color beverages and some foods.
Nutrients per Serving
Calories 125
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 34 mg
Carbohydrates 20 g
Fiber 0 g
Sugars 13 g
Protein 1 g
Dietary Exchanges: 1½ fruit
This recipe is reprinted with permission from Light & Easy Recipes,
Copyright ©2008 by the American Heart Association. Available at shopheart.org