- 1 x 750 ml red wine bottle
- 2 cups ginger ale
- 3 small red apples, thinly sliced
- 1 cup pomegranate rubies
- 2 lemons, sliced
- Woolworths pink salt, to garnish
- Ice, for serving
- Fresh basil leaves, to garnish
Combine all the ingredients except the salt, ice and basil. Allow to stand for 2 hours, then pour into glasses rimmed with pink salt and filled with ice. Garnish with basil leaves.
“An alternative way of removing the arils is to open the pomegranate and submerge it in a bowl of water. The rubies will fall to the bottom while the membranes float to the top.” – Hannah Lewry
First published in the May 2014
issue of TASTE magazine.