Autumn Ruby: a pomegranate, lemon and rosemary mocktail

Ingredients and quantities

• 600 ml freshly pressed, strained pomegranate juice; yield varies, so allow roughly 1.5–2 kg whole fruit
• 400 ml well-chilled sparkling water
• 40 ml freshly squeezed, strained lemon juice
• 20 g pomegranate arils, reserved for garnishing
• 6 small sprigs of culinary rosemary, washed: 2 for infusing and 4 for garnishing (about 8 g in total)
• 4 thin strips of edible lemon peel, with the white pith removed (about 2 g in total)
• 320 g food-grade ice, approximately 80 g per glass

Method

1. Wash the fruit and rosemary. Before squeezing the lemon, remove four thin strips of peel. Separate the pomegranate arils, carefully removing the white membranes, and reserve 20 g for garnishing. Pass the remaining arils through a food mill or juicer, then strain and measure 600 ml juice; the yield depends on the variety and size of the fruit.
2. Pour the pomegranate juice and 40 ml lemon juice into a jug. Gently press two rosemary sprigs between your palms without breaking them or crushing the needles, then place them in the juice. Cover and infuse in the refrigerator for 10 minutes; remove both sprigs.
3. Place about 80 g ice in each of four 400 ml highball glasses. Divide the infused base equally between them: 160 ml per glass.
4. Slowly add 100 ml sparkling water to each glass just before serving. Stir once, gently lifting from the bottom; do not shake sparkling water in a cocktail shaker.
5. Finish each glass with 5 g pomegranate arils, one strip of lemon peel and a small rosemary sprig. Serve immediately. The rosemary scents the drink and is not intended to be eaten.