Pomegranate & Orange Juice

I read a report recently based on research carried out by the University of California, Los Angeles which ranked 10 beverages by their levels of disease-fighting antioxidants, and pomegranate juice was the clear winner.

The top ten list went as follows:

1. Pomegranate juice
2. Red wine
3. Concord grape juice
4. Blueberry juice
5. Black cherry juice
6. Acai juice
7. Cranberry juice

8. Orange juice
9. Tea
10. Apple juice

Well, if you are like me, and rarely eat pomegranates, trying to incorporate them into anything sounds a challenge, so I began to consider the places I know where pomegranates are a common fruit, and immediately thought of Morocco. It was in the book, Cooking at the Kasbah by Kitty Morse, that I found this recipe, and not only does it include pomegranates, but also orange juice which comes in at number eight on the list, so I guess this is really full of antioxidants. It is non-alcoholic, and ideal for the long, hot summer days ahead.

Ingredients (Serves 1)

• 1 pomegranate
• 1/4 cup water
• 1/2 cup fresh orange juice
• Sugar to taste
• 2 teaspoons orange-flower water (available in some supermarkets and liquor stores, and also Middle Eastern markets)
• Fresh mint sprigs for garnish

Method

1. Fill a large bowl with water. Cut the pomegranate in half lengthwise. Holding the fruit under the water, break it apart, separating the seeds from the skin and white pith. The seeds will drop to the bottom of the bowl, while the pith will float to the surface.
2. Transfer the seeds to a colander or strainer. Rinse, removing any remaining bits of skin and pith.
3. In a blender or juicer, puree the pomegranate seeds with the water.
   
4. Strain through a fine-meshed sieve, pressing the puree with the back of a large spoon to extract as much liquid as possible.
5. Transfer to a container and stir in the orange juice, sugar, and orange-flower water.
6. Serve over ice cubes and garnish with a mint sprig.