Pomegranate Syrup:

• 1 large pomegranate
• 1 tbsp. fresh lemon juice
• 1 cup of water
• 1/2 cup sugar – this was too sweet for me so add to taste or add light agave syrup (see Note)

Score the pomegranate quarterly with a sharp knife; then break apart the quarters and place in the water. Remove the seeds under the water; strain the juice to remove seeds. Add this juice to a small saucepan along with the lemon juice and sugar (agave syrup) to taste. Cook until sugar is dissolved; cool and pour into a container to refrigerate over night.

Pomegranate Iced Tea:

• 4 cups water
• 2-3 tbsp. dried red rose petals
• 5-6 fresh mint leaves, plus more to garnish
• 2 tsp. black tea leaves (you could also use green tea)
• ice cubes

To make the tea; add the water, rose petals and mint leaves to a medium saucepan. Bring to a low boil and add the tea leaves.

Remove from the heat, cover and allow to infuse for 5 minutes or so. Strain the tea and pour into a pitcher or container. Chill in the refrigerator over night.

Fill a tall glass with ice, pour a few tbsp. of pomegranate syrup over the ice and top with chilled tea. Add a straw if desired. Garnish with lemon slices, fresh mint and maybe a few seeds.

Note: Light agave syrup blends well into cold tea. It is sweeter than sugar so add 1/2 tsp. of agave per tsp. of sugar.

Recipe by cookingwithauntjuju.com 

I made two versions; one using semi-sweet chocolate and the other a new chocolate I found at the grocery store. It’s sweetened with stevia and to be honest I could not tell much of a difference between the two chocolates! Lily’s brand is certainly healthier without the added sugars and didn’t compromise the taste!

• 4 oz. Ghirardelli Semi-Sweet chocolate shaved with a sharp or serrated knife
• 4 oz. Lily’s Dark Chocolate Baking Bar – stevia sweetened and shaved with a sharp or serrated knife 
• 1 tsp. olive oil, divided
• 1/4 tsp. salt, divided
• 2 cups pomegranate arils, room temperature and thoroughly dried, divided

Line a mini cupcake pan with liners (I used two different ones so I knew which ones were made with the stevia). 

I used a small copper double boiler (a favorite) and filled the bottom with water but not touching the bowl; bring to a simmer. Add Ghirardelli chocolate and stir just until melted. Remove from heat and stir in 1/2 tsp. olive oil, 1/8 tsp. salt and 1/2 to 1 cup pomegranate seeds. 

Spoon the mixture into the muffin liners and press additional pomegranate arils slightly into the top of the bites. Repeat with Lily’s Chocolate.

Refrigerate a couple of hours or until firm. Serve the pomegranate bites in the liners as the chocolate will melt fast once “warm” fingers touch it. Just peel as you eat them…

Recipe by cookingwithauntjuju.com