Beet Pomegranate Spice Route

Pomegranate gives beet juice a tart, slightly dry partner, while crushed coriander seeds add a faint citrus aroma. The spice should be subtle enough that you notice it after the fruit, rather than tasting a strongly seasoned vegetable drink. Straining is worth doing so no seed fragments remain. Keep the beet portion small; its earthiness can quickly dominate. The result is a deep red glass with a more savory, structured finish than the usual mixed-fruit juice.

Ingredients

• 1 oz Beet juice
• 2 oz Pomegranate juice
• 4 oz Cold water
• 1/8 tsp Coriander seeds
• 1/8 oz Lemon juice

Make it

1. Lightly crush the coriander seeds in a mortar or with the back of a spoon.
2. Stir them into the juices and water, then let infuse for 5 minutes.
3. Strain through a fine sieve to remove the seed pieces. Stir in the lemon juice and serve cold.

Benefits

Beet and pomegranate · refreshing fluids

There’s 4 oz of water behind the beet, pomegranate, and coriander in this recipe: everyday hydration with an earthy vegetable sweetness, rather than another plain glass.

Coriander, beet, and pomegranate

The coriander contributes a citrus-like spice note to beet, pomegranate, and lemon, giving you a specific flavor combination to reach for instead of a default pour.