Tonight I was going to post a blog on what makes a good marinade. I think that would be a great thing to blog about since there are so many marinades out there and they’re all different. Plus, it’s easy to make a marinade from scratch and I’m sure a lot of people would want some tips on how to do it.
But, as I made a refreshing drink with pomegranate juice and sparkling water, I started to think more about pomegranates. And I decided, why not blog about pomegranate juice? The blog on marinades will still be posted, but I’ll delay that by a few days.
It seems like for the past few years pomegranate juice has been pretty popular for health reasons. (I’m not sure, but the popularity may be declining now) It seems like I’m constantly hearing about both pomegranate juice and acai juice (pronounced (Ah-Sigh-EE). I don’t normally jump on bandwagons just because something is popular, but I can’t seem to get enough pomegranate juice. One of the things I like about pomegranates is they’re extremely strong tasting, but not sweet. Due to that a little goes a long way. For instance the drink I made tonight was about one part pomegranate juice and 4 parts water. And last weekend I made a pomegranate margarita and it was terrific.
Since I’m already off the subject of sauces, I’ll go ahead and list the recipe for the pomegranate margarita. I didn’t measure everything so the measurements are pretty rough.
Ingredients: 2 limes, 2 tablespoons of agave nectar (or sugar), 3 ounces of pomegranate juice, 1.5 ounces of tequila
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