Gingery Shirley Temple
10m prep 12m cook 35m ready
A toned-down version of the classic nonalcoholic Shirley Temple, made with pomegranate-ginger syrup and club soda.
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.6 mg
- Iron: 0.16 mg
- Magnesium: 7.31 mg
- Phosphorus: 10.8 mg
- Potassium: 207 mg
- Zinc: 0.12 mg
Let's Cook
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Step 1.
In a small saucepan, combine ¾ cup sugar, ¾ cup pomegranate juice, and 1½-inch piece fresh ginger (peeled and thinly sliced). Bring to a simmer over medium heat, stirring once halfway through, and cook until the sugar dissolves, about 12 minutes.
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Step 2.
Remove the saucepan from the heat and let the syrup cool to room temperature, about 15 minutes. Strain the syrup through a fine-mesh sieve into a bowl or jar, discarding the ginger solids. You should have about 1 cup of syrup; store in an airtight container in the fridge for up to 1 week.
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Step 3.
Fill two Collins glasses with ice. Add 1 tablespoon of the pomegranate-ginger syrup to each glass, then top with club soda. Garnish each glass with a maraschino cherry and a slice of candied ginger. Serve immediately.
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