Recipe: Pomegranate Cherry Sakejito

the appetizer:

Simple Stunning Parties at Home: Recipes, Ideas, and Inspirations for Creative Entertaining by Karen Bussen, includes recipes like Pomegranate Cherry Sakejito; Ciliegie Mozzarella with Basil & Cherry Tomatoes; and Cavatappi Salad with Peas, Ricotta, Basil & Mint.

Cookbook

Pomegranate Cherry Sakejito

Makes 2 cocktails

This is, of course, a twist on the mojito. I've replaced the rum with sake and added a few unexpected flavors to create magic!

1 lime, quartered
2 tablespoons fresh mint leaves
1 teaspoon superfine sugar
4 ounces sake (use a light or
smooth style, such as junmai
or ginjo)
2 ounces pomegranate juice
1 tablespoon Cherry Syrup
(see recipe below)
2 ounces club soda

In each serving glass, muddle 2 lime quarters, half the mint, and half the sugar.

In a cocktail shaker filled with ice, mix the sake, pomegranate juice, and cherry syrup. Stir and strain into the serving glasses atop the lime and mint mixture. Divide the club soda between the two glasses, stir, and serve.

Cherry Syrup

Makes about 2-1/4 cups

This syrup is so easy to make and so versatile. You can use it in cocktails (the Rudolph Fizz, page 191 of the book, for example) or in kids' drinks (with orange juice, club soda, and a splash of syrup). You can mix it in with your favorite warm maple syrup for pancakes, waffles, or French toast, or drizzle it over ice cream. And, of course, it makes a great gift for your fellow foodies!

1 pound frozen dark sweet cherries
1 cup sugar

In a small saucepan over high heat, combine the ingredients with 2 cups water and stir. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes, or until the mixture thickens and reduces by about half.

Pour the mixture through a fine strainer, reserving the liquid and discarding the cherry skins. Refrigerate the syrup until ready to use (it should keep for several weeks).

from:
Simple Stunning Parties at Home:
Recipes, Ideas, and Inspirations for Creative Entertaining
by Karen Bussen
Stewart, Tabori & Chang, 2009
Hardcover; 208 pages; 100 color photographs; $32.50
ISBN-10: 158479674X
ISBN-13: 978-1-58479-674-9
Recipe reprinted by permission.

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