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The Baltimore Sun

Pomegranate Splash

Serves 4; 1 cup per serving Ingredients 1 medium lemon, cut into 8 slices 1/2 medium lime, cut into 4 slices 2 cups pomegranate-blueberry juice 1 cup dry red wine (regular or nonalcoholic) or cranberry juice 1 cup diet tonic water Directions Fill four tall glasses with ice. Put 2 lemon slices and 1 lime slice in each glass. In a small pitcher, gently stir together the juice, wine, and tonic water. Pour 1 cup into each glass. Serve immediately for peak flavor. Cook's Tip: Pomegranates are a good source of folic acid and vitamin C. The seeds of this leathery, orange-size fruit are good to eat as a snack, make an attractive edible garnish, and can be pureed and used in beverages, salad dressings, marinades, jelly, and sweet or savory sauces. One popular use of pomegranates is in brilliant red grenadine syrup, widely used to flavor and color beverages and some foods. Nutrients per Serving Calories: 125 Total Fat: 0.0 g Saturated Fat: 0.0 g Polyunsaturated Fat: 0.0 g Monounsaturated Fat: 0.0 g Cholesterol: 0 mg Sodium: 34 mg Carbohydrates: 20 g Fiber: 0 g Sugars: 13 g Protein: 1 g Dietary Exchanges: 1 1/2 fruit This recipe is reprinted with permission from Light & Easy Recipes,American Heart Association