Valentine’s Day Diabolo grenadine

This month, our drinks expert Miriam Nice makes her own grenadine, and David Lebovitz talks cocktails for two

SERVES 1 (with leftover grenadine) PREP 10 mins COOK 5 mins EASY V For the grenadine (makes 150ml) 100ml pomegranate juice (not

from concentrate) 100g granulated sugar drop of orange blossom water For the diabolo

30ml grenadine large handful of ice 150ml clear lemonade

1 mint sprig

1 Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.

2 Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.

3 For the diabolo, pour 30ml of the grenadine into a tall glass, add the ice, and top up with the lemonade. Stir gently to combine, then garnish with a mint sprig.

GOOD TO KNOW vegan • low fat • gluten free PER SERVING 100 kcals • fat none • saturates none • carbs 25g • sugars 25g • ibre none • protein none • salt 0.03g