Make a creamy, bubbly, delicious Italian soda with pomegranate juice and maybe even spiked with vodka for a party cocktail.
First, it’s fall and we’re totally embracing the fruits of the season. But – let’s not get crazy and juice fresh pomegranates (we don’t have time for that nor are we interested in that mess). We can totally use store-bought (100%) pomegranate juice with no judgement.
This recipe makes a uber-licious pomegranate syrup that not only works great in these pomegranate Italian sodas, but also could be drizzled over ice cream, poured over pancakes, or shaken into a salad dressing. It’s magical and you should use its super powers liberally.
But for these sodas we just need to start with a glass filled with crushed ice, a little pomegranate soda, a heavy pour of bubbly club soda and then top with a tablespoon or two of half and half.
All of this makes the creamiest, bubbliest, most refreshing yet still classy concoction and yes, you’re thinking the same thing I am… how can we booze this up? Well, just add about 2 ounces of vodka (even a vanilla vodka would be delish) and now we have the perfect adult cocktail for all these holiday parties where we must act like ladies and gentlemen.
pomegranate italian soda
- 2 ounces pomegranate syrup see recipe below
- 4 ounces club soda
- 1-2 tablespoons half and half
- 2 ounces vodka optional
- 16 ounces 100% pomegranate juice
- ¼ cup sugar
- 1 tablespoon lemon juice
pomegranate italian soda
- In a medium glass filled with crushed ice, add pomegranate juice and then club soda.
- Float half and half on top, stirring to incorporate as desired.
- If adding vodka, reduce the amount of club soda by slightly.
- In a medium saucepan over medium high heat, combine pomegranate juice, sugar and lemon juice.
- Bring to a boil and then reduce heat to a simmer, stirring occasionally.
- Simmer for 15 minutes, or until mixture has reduced to about half. Be careful not to overcook or it will become a hard, sticky texture.
- Store in an airtight container in the refrigerator for up to six months.
The amateur cook, baker and photographer responsible for everything you’ll find at A Happy Food Dance. I live in Los Angeles, by the beach, with my boyfriend and our quirky little dog. I am crazy, head over heels, in love with food; making it, sharing it and eating it. I consider myself a professional cupcake eater, will put avocado on anything and nothing taste better than a good margarita.