2 cups pomegranate juice
10 juniper berries, bruised
2 Rooibos tea bags
Juice of 2 limes
3 cups (750ml) tonic
Fresh pomegranate to serve
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1. Place pomegranate juice and juniper berries in a saucepan over high heat. Bring to the boil and cook for 15 minutes or until reduced by half. Stand to cool then transfer to container and chill completely. Mixture will keep in the fridge for 1 month.
2. To serve place ice in a blender and whiz to crush. Divide between 4 tall glasses. Add 1/3 cup (80ml) pomegranate mixture to each glass. Divide gin and lime juice between glasses and finish with tonic water and fresh pomegranate seeds.