Put a tablespoon or 2 of pomegranate syrup into your favorite sparkling wine. Add a few fresh seeds into the glass and the bubbles will make them dance!

Whirl 1-1/2 to 2 cups of seeds in a blender or food processor until liquefied. Pour through a cheesecloth-lined wire strainer and drain. Refrigerate for up to 3 days or freeze up to 6 months. Yields 1 cup of juice

Pomegranate Pink Jade
Fresh pomegranate juice turns into a simple spritzer. You can mix the juices and the optional vodka up to a day ahead (store sealed in the refrigerator) but don’t add the sparkling water until just before serving.

In a large glass (pitcher for 6 servings), mix pomegranate juice and remaining ingredients; add ice cubes (make ice cubes with some whole pomegranate seeds in them for a festive touch).

Pour pomegranate juice into ice cube tray. Freeze until solid, about 2 hours. Pop cubes from tray. In a blender combine lime juice, liqueur, and tequila. Turn blender to the highest speed and gradually drop in all but 2 juice cubes, whirling until slushy. Wet the top of serving glass and rim with salt. Place a pomegranate cube in the bottom of each glass. Pour margarita mixture in and enjoy. Serves 2.

Spiced Pomegranate-Apple Cider
A classic fall and winter beverage tastes even better with the addition of fresh pomegranate juice. To serve chilled, after the mixture has steeped, store sealed in the refrigerato

Heat apple cider, cloves, and cinnamon until juice just reaches a simmer; remove from heat. Let steep, covered, one hour. Stir in pomegranate juice. For each serving, heat 3/4 cup juice mixture (do not boil); stir in 3 tablespoons rum. Makes 8 servings.

Cut whole pomegranates in half and with a manual citrus juicer squeeze enough juice from halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumb, to measure 1 cup. Just before serving, in a 1-1/2 quart pitcher stir together pomegranate juice, remaining ingredients, and enough ice to fill pitcher. Makes about 4 cups.

In a large enameled pot combine water, sugar, and all spices. Bring to a boil and gently simmer for 7 minutes. Remove the whole cloves.

Finely grate the lemon peel and reserve it. Squeeze the juice from the lemon.

Add the pomegranate juice and lemon juice to the hot spiced fluid. Bring to slow boil, then simmer for 2 minutes.

Serve warm with a garnish of grated lemon peel for each glass. Or serve cool, garnishing each glass with peel and a small wedge of fresh lemon.