Sparkling Pomegranate Limeade
2/3 cup pomegranate juice (no sugar added)
2/3 cup granulated sugar
4 cups club soda, chilled
1/4 cup freshly squeezed lime juice (from about 2 medium limes)
Lime slices, for garnish

Heat the pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. Remove from heat.

Add the sugar and stir until it has dissolved and the mixture is no longer cloudy, about 5 minutes. Let the syrup cool to room temperature, about 30 minutes. Refrigerate until chilled, about 1 hour.

Pour the chilled pomegranate syrup, club soda, and lime juice into a 6-cup pitcher and stir gently to combine (stirring too vigorously will deflate the fizz). Float lime slices in the pitcher. Serve over ice with additional lime slices.

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St. Germain Raspberry Mojito
2 oz. White Light Rum
1 oz. St. Germain (elderflower liqueur)
1 oz. fresh squeezed lime juice
10 fresh mint leaves
3 frozen raspberries

Lightly muddle mint and raspberries in a tall glass. Add all other ingredients. Fill glass half way with ice and stir. Fill to brim with more ice and garnish with lime wedge and mint sprig.

The Mango Margarita
11/4 oz. silver tequila
1 oz. triple sec
11/2 oz. freshly squeezed lemon juice
2 oz. simple syrup or sweet-and-sour mix
3/4 cup frozen mango, partially thawed

Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.

Raspberry Champagne
4 oz. champagne
1/2 oz. Framboise
Frozen Raspberries

In a champagne glass, pour in chilled champagne. Carefully pour Framboise down the inside of the glass. Add 2 to 3 frozen raspberries.

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