For those who prefer not to start the day with a glass of fizz, a cocktail of sour citrus and deepest scarlet pomegranates may fit the bill. I have sweetened the juices with sticky pomegranate molasses, and you should add as much as you like. The deep, caramel sweet-sour notes of the molasses tempers the acidity of the fruits. You could also add a splash of fizzy wine if the fancy takes you.
Enough for 4 small glasses
pink grapefruits 2
pomegranate 1 large
pomegranate molasses to taste
Cut the grapefruits in half and squeeze their juice into a jug, making sure to remove any pips. Halve the pomegranate and extract the juice. I find a wooden citrus reamer good for both grapefruit and pomegranate, but a traditional lemon squeezer will work too. Take care here, the juice stains.
Mix the two juices together. Add the pomegranate molasses a tablespoon at a time. For this amount of juice I add roughly 4 tablespoons, but taste as you go, working towards a balance of sweet and sour.
Chill with ice cubes and serve in small glasses, preferably with the marmalade oat slices below.
