my pink toes

There is a fabulous restaurant here called Pomegranate Bistro. My friend Shona and I love to go there, and this is our favorite drink. The bartender was kind enough to give us the recipe, but it called for a couple things that were only available to people in the food industry (frozen purees that would cost $100 to ship!). So Shona and I spent an afternoon trying different combinations. We sacrificed for you - downing about four or five of these to make sure they tasted just right - heh heh. The raspberry puree takes a bit of time, but after you try this drink, you'll know how worth it it is!

Pomerita (Pomegranate Margarita)

Combine in cocktail shaker. Strain into margarita or highball glass filled with ice.
*To make raspberry puree, combine 12 oz frozen raspberries and 1 cup sugar in a small saucepan. Heat, stirring frequently, to a slow plop-plop boil. Boil for 2 minutes, until sugar is fully dissolved and raspberries are mushy. Transfer to blender to puree (be careful to vent it). Drain through a fine sieve to remove most of the seeds. You can make this ahead and then freeze it in 2 oz cubes.

Cheers!