Diabolo grenadine
SERVES 1 (with leftover grenadine) PREP 10 mins
COOK 5 mins EASY V
For the grenadine (makes 150ml)
100ml pomegranate juice (not from concentrate)
100g granulated sugar drop of orange blossom water
For the diabolo
30ml grenadine large handful of ice
150ml clear lemonade
1 mint sprig
1 Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.
2 Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.
3 For the diabolo, pour 30ml of the grenadine into a tall glass, add the ice, and top up with the lemonade. Stir gently to combine, then garnish with a mint sprig.
GOOD TO KNOW vegan • low fat • gluten free
This story is from the February 2021 edition of BBC Good Food UK.
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This story is from the February 2021 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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