Drinks
Pomegranate and Honey Cordial
Ingredients
- - 4 large pomegranates, seeds extracted (about 500 ml/2 cups juice when pressed)
- - 3 tablespoons honey
- - 500 ml (2 cups) water
- - A few fresh mint leaves, to serve
Method
- Press the pomegranate seeds through a fine strainer or cheesecloth to extract the juice, discarding the solids.
- Warm the honey gently with a splash of the water in a small saucepan until fully dissolved.
- Combine the pomegranate juice, honey water, and the remaining water in a jug and stir well.
- Chill for at least 1 hour before serving.
- Serve cold over ice, if available, garnished with fresh mint leaves.
Native/Reconstructed Name: Inhemenet en Nedjem (reconstructed; sweet pomegranate drink)
Cultural Background: Pomegranates were introduced to Egypt during the New Kingdom period and quickly became a valued fruit,
appearing in tomb paintings and among grave goods as a symbol of fertility and abundance. Juiced and
sweetened with honey, a pomegranate cordial would have been a refreshing drink for warmer months and a
fitting addition to a festival table.
Tips:
– Rolling the pomegranates firmly on a counter before cutting helps loosen the seeds and increases juice yield.
– Adjust the honey to taste depending on the natural sweetness of the pomegranates used.
Variations:
– Add a few crushed mint leaves directly into the jug for a more infused flavor.
– Dilute further with sparkling water for a lighter, modern-leaning refreshment.
Storage: Refrigerate in a sealed jug for up to 3 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 85 kcal, 0.5 g protein, 21 g carbohydrate, 0 g fat per serving.
FAQs:
Q: Were pomegranates always part of Egyptian cuisine?
A: No — they were introduced during the New Kingdom period, likely via trade with the Levant, and became
popular soon after.
Q: Can I use store-bought pomegranate juice?
A: Yes, use unsweetened 100% pomegranate juice and adjust the honey to taste.