From Garden to Table Seasonal October Recipe: Featuring pomegranate, oranges, and rosemary By Home Cook: Romina Valdivia | @itsrominoms
1 cup honey
1 cup water
5 sprigs of rosemary
1 fresh pomegranate
1 orange (thinly sliced)
1 bottle of real pomegranate juice
Start with a small saucepan to make the syrup by combining equal parts honey and water. Add several sprigs of rosemary and simmer for approx. 15-20 mins.
Set aside to cool, then transfer into a bottle or jar.
To make this Ready to Drink punch, add a few slices of orange and some pomegranate arils (aka the seeds) into mason jars with 1.5oz gin and 1.5oz rosemary-honey syrup. Then fill the rest of the jar with pomegranate juice.