Pomegranate Margaritas

Another oldie but goodie from Martha Stewart:

Pomegranate Margarita

Yield: 2 6-ounce drinks

5 ounces tequila

1 ½ ounces Triple Sec liquor

5 ounces fresh lime juice

2 ounces pomegranate juice

1 tablespoon superfine sugar

Sugared Rose Petals, for garnish

Step 1: Fill a cocktail shaker halfway with ice. Place all of the ingredients except the rose petals in the shaker and shake hard for 30 seconds. Fill 2 glasses with ice and strain the liquid into them. Garnish each glass with two petals, if desired.


Sugared Rose Petals

For best results, choose a dry, cool day to prepare these sugared rose petals. In low-humidity locations, you can store the petals in an airtight container for up to 1 year. Be sure to use only unsprayed roses.

Yield: 2 to 3 dozen petals

1 small bunch of pale pink edible 1-inch roses

1 large egg white

1 cup superfine sugar

Step 1: Place the roses in a vase filled with cool water while you work. Line a baking sheet with parchment paper. In a small bowl, whisk together the egg white with 4 or 5 drops of water to thin the consistency. Place the sugar in a second small bowl. Place a pair of tweezers and a teaspoon nearby.

Step 2: Remove a few petals at a time 1 rose at a time: choose the petals that are smooth, and discard curled and wrinkled petals from the interior of the bud. Working 1 petal at a time, dip the petal into the egg mixture and use your fingers to coat it. Cover the entire petal, as the egg white will help preserve the rose petal. Wipe off any excess egg white so that the petal is lightly veiled in the egg white mixture.

Step 3: Hold the damp petal at the base with the tip of the tweezers. Using a teaspoon or a sifter, sprinkle the sugar onto one side of the petal. Quickly turn the petal over and tap the tweezers gently against the side of the bowl to shake the excess sugar from the petal. Sugar the back of the petal in the same manner and set the petal to dry, right side up without touching other petals, on the prepared baking sheet. Repeat with the remaining petals. Allow the petals to dry for at least 4 hours or until crisp and brittle.

Step 4: Store the petals in even layers, lightly packed between finely shredded waxed paper.



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