Wheat Free Honey Pomegranate Sparkling Cooler
Tart, floral, and absolutely gorgeous in the glass, this sparkling cooler is the kind of drink that feels special without requiring much effort at all. Fresh pomegranate juice brings a deep ruby color and bold, slightly tangy flavor, while a quick honey-mint syrup adds just enough sweetness to round everything out beautifully. The whole thing comes together with real, whole ingredients — honey, water, fresh mint, and fruit — so there's nothing hidden to worry about, no label-reading required. Naturally free of any grain-based ingredients, it's a genuinely refreshing option that doesn't ask you to compromise on taste or presentation. Pressing your own pomegranate juice takes just a few minutes and makes a noticeable difference in brightness and flavor compared to anything from a bottle. A slow pour of chilled sparkling water keeps the bubbles lively, and a few scattered arils on top make it look like something you'd order at a nice restaurant. Serve it at brunch, a dinner party, or honestly just a Tuesday afternoon when you want something that feels a little celebratory.
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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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