Pomegranate Margaritas

  • Active Time 15m
  • Total Time 1h 15m
  • Rating ****

10 Servings


  • 1 cup sugar
  • 1/2 cup water
  • 2 1/2 cups pomegranate juice (see Note)
  • 1 cup anejo tequila
  • 3/4 cup fresh lime juice
  • 10 thin strips or slices of cucumber, for garnish


In a small saucepan, combine the sugar and water and simmer over high heat, stirring, until the sugar has dissolved; let cool completely.

In a tall pitcher, combine the sugar syrup with the pomegranate juice, tequila and lime juice. Stir well, fill the pitcher with ice and stir again. Pour into 10 margarita, martini or cordial glasses, garnish each with a cucumber strip and serve.


To make fresh pomegranate juice, cut the pomegranates in half crosswise and use a citrus juicer, preferably a large one, to extract the juice. One large pomegranate yields 1/3 cup of juice, which can be frozen for up to 6 months.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1928

nutrition information per serving

212 calories; 0g total fat; 0mg cholesterol; 4mg sodium; 42g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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