MAKES ABOUT 9 CUPS • PREP TIME: 5 minutes • COOK TIME: 1 hour for chilling
Pomegranate juice might just be the gateway to eternal life. It has been consumed for about five thousand years and revered for nearly as long. Early Persians claimed the fruit had immortal properties, while in China it was a symbol of longevity. Contemporary science is content to say pomegranates have unusually high levels of antioxidants—more than blueberries or cranberries, and that’s saying a lot. And contemporary Rebecca is content to say it has a lovely sweet-tart taste that I’ve enjoyed since I was a kid. In this recipe, I wanted to smooth out pomegranate’s somewhat assertive flavor while pumping up the nutrition, so I turned to musky hibiscus, which has been shown to help control cholesterol and limit fatty buildup in arteries. To take it over the top, I added frozen strawberries, frozen blue- berries, and orange rounds, to make something akin to Middle Eastern sangria. I think the ancients were on to something.
1/4 cup loose hibiscus tea, or 12 hibiscus tea bags
4 cups boiling water 4 cups cold water
1 cup unsweetened pomegranate juice
Spritz of fresh lemon juice 1 orange, sliced into rounds
3 sprigs fresh mint
16 frozen strawberries
24 frozen blueberries
Put the tea in a heatproof container. Pour in the boiling water and let steep for 5 minutes. Strain the teainto a pitcher. Stir in the cold water, pomegranate juice, lemon juice. Add the orange slices and mint and refrigerate for at least 1 hour, until well chilled. Add the frozen strawberries and blueberries to individual glasses when serving.
Photo Credit: Leo Gong
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.