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Tart Pomegranate and Cherry Tonic

By: 
Chef Mark Reinfeld
Tart Pomegranate and Cherry Tonic
Tart Pomegranate and Cherry Tonic

In some families, it’s customary to enjoy pomegranates during the High Holidays because, according to legend, the number of seeds in the pomegranate reflects the number of good deeds you will do in the coming year. Another interpretation suggests that pomegranates contain 613 seeds, the same number of mitzvot (commandments) as are in the Torah.

Behold the heart-healthy mojito mocktail. So brightly delicious and refreshing! In general we shy away from prepared juices, but these two powerhouses are the exception.  Pomegranate’s tiny seeds hold lots of vitamin C, with proven immune boosting, tissue repairing, and cell protecting qualities, as well as two other powerful antioxidants well known to prevent disease and reduce inflammation. Cherry juice is not only known for its ability to reduce pain by lowering uric acid in gout or muscle soreness, but also is one of the few known substantial sources of melatonin.

Makes 1 to 2 servings
Ingredients: 
2 sprigs mint leaves
⅔ cup pomegranate juice
⅔ cup tart cherry juice
2 teaspoons freshly squeezed lime juice
⅔ cup sparkling water
Sweetener to taste
Directions: 

Yield: 16 ounces
Prep time: 10 minutes

  1. Place mint sprigs in a pitcher or in two glasses. Crush with a cocktail muddler or with your hands.  
  2. Add the remaining ingredients and stir well before serving.

Variation: Go crazy and add a scoop of vegan ice cream for the float of your dreams. 


Reprinted with permission from The Ultimate Age-Defying Plan: The Plant-Based Way to Stay Mentally Sharp and Physically Fit (Da Capo Press/Hachette Book Group, 2019).

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.