Method

Place the raspberries and pomegranate juice in a glass measuring cup.  Crush the raspberries very well with a muddler.

Strain the mixture through a fine-mesh sieve into a large pitcher, pressing on the solids with a ladle or rubber spatula to extract as much juice as possible.  Add the lemon juice and water.

Serve over ice and garnish with the pomegranate seeds, if desired.

4 servings

Food pairings: Turkey burgers, salads, Middle Eastern food.

Tip: To extract pomegranate seeds easily, immerse a halved fruit in a large bowl of water, then remove the seeds.  Underwater, the seeds will stay intact and come out of the membrane more easily.

Reprinted with permission from ©Brian Preston-Campbell, Cool Waters, published by Harvard Common Press    click for book review

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