Low Sodium Honey Pomegranate Sparkling Cooler
This sparkling cooler is the kind of drink that looks like it came from a fancy brunch menu but comes together in your own kitchen with just a handful of real, wholesome ingredients. The base is a mint-infused honey syrup — fragrant, lightly sweet, and completely homemade — layered with the deep, jewel-toned tartness of freshly pressed pomegranate juice. Keeping this one free from added salt is genuinely effortless here, since every component is naturally sodium-free and built from scratch, so there's no reaching for a label or second-guessing a store-bought shortcut. The sparkling water goes in last, poured slowly down the side of the glass to keep every bubble intact, giving you that satisfying fizz in every sip. Scattered pomegranate arils and a sprig of fresh mint on top make it feel celebratory without any extra effort. It's refreshing, vibrant, and just sweet enough — the kind of thing you'll want to make on repeat all summer long.
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Learn more →Ingredients
2 servings
For the honey syrup
- ¼ cup honey
- ¼ cup water
- 2 sprigs fresh mint
For the cooler
- 1 cup fresh pomegranate juice (from 1 large pomegranate, seeds pressed)
- 1 ½ cups sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 sprigs fresh mint, for garnish (optional)
- 2 tbsp pomegranate arils, for garnish (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Add the 2 mint sprigs, remove from heat, and let steep for 10 minutes until fragrant. Strain through a fine-mesh strainer and discard the mint. Let the syrup cool to room temperature, about 5 minutes.
- 2
To juice the pomegranate, cut it in half and press each half firmly on a citrus juicer, or press the arils through a fine-mesh strainer with the back of a spoon, until you have 1 cup of juice. Discard the solids.
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