When I was a kid, I thought there was no better drink than a Shirley Temple. My dad was a college professor when I was growing up, so he'd have summers off and get consulting gigs in Indianapolis or Tulsa and we'd go along. We usually stayed at the Embassy Suites, which I thought was the height of class in middle school - the glass elevators, the duck pond! They had happy hour every night and my parents would sometimes let us invite friends over and from 5 to 7 pm we'd gorge ourselves on pretzels, little hot dogs, and Shirley Temples.
So, there is a very warm place in my heart for the Shirley Temple.
I'm not a lover of grenadine these days - it's got a bit of a strong aftertaste from the red dye that I'm not crazy about. So, I found a great way to make my own grenadine which I've used for this recipe.
I have several friends who don't drink alcohol or who are pregnant - when they come over for parties I like to have a non-alcoholic cocktail to offer them. I've had one too many experiences where a non-drinker will ask what I've got for them to drink and I'm like...um milk, water, or some half and half... Not a particularly welcome feeling for a guest!
I don't really allow myself to buy soda, because I'd drink all of it if it was in the house! But for this drink, I made an exception and grabbed some ginger ale.
So, have a little party for yourself and make these babies. These could also be a really fun drink to make as a family. From experience, I know kids love a Shirley Temple!
Pomegranate Shirley Temple
Makes 3 servings
3 (12 ounce) cans ginger ale
3/4 cup pomegranate seeds, divided
Small handful of mint leaves
Zest of 1 lemon
Ice, as needed
For the grenadine:
1 cup pomegranate juice
1/4 cup sugar (I used cane)
Heat a small stock pot over medium high heat and add the pomegranate juice and sugar. Stir till the sugar is dissolved and bring to a boil. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
To make one drink - combine one can of ginger ale, 1/4 cup pomegranate seeds, a few mint leaves, 1/3 cup grenadine, and ice.