Tequila Sunrise

By Foodiewife

Ingredients

• Pomegranate Syrup or Molasses:
• Ice
• 1 1/2 ounces tequila
• Freshly squeezed orange juice
• 1/2 ounce homemade pomegranate syrup, recipe follows
• 4 * 4 cups pomegranate juice
• 1/2 * 1/2 cup sugar
• 1 * 1 tablespoon freshly squeezed lemon juice

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Yield: 1 1/2 cups syrup or 1 cup molasses