Spiced pomegranate margarita

A bold, spiced margarita combining pomegranate juice with caramelised date sweetness and controlled jalapeño heat. Served ice-cold with dramatic infused ice for a refined presentation.

SERVES 2

Easy

50 minutes + overnight freezing time

20 min

RECIPE DEVELOPED BY:

Tori Williams - ICA third year student specialising in Professional Wine Studies

STYLING & PHOTOGRAPHY:

Leala Tele - ICA third year student specialising in Media Communication

WINE PAIRING:

SPICED JALAPEÑO MEDJOOL DATE SYRUP

250ml (1 cup / 250g) water

120g So Natural Medjool Dates, pitted and chopped

1 cinnamon stick

1 whole star anise

½ whole nutmeg, cracked

1 red jalapeño, halved

CHARRED LIME JUICE

4 (200g) limes, halved

ICE

handful jalapeño slices

handful pomegranate seeds

COCKTAIL

handful ice

60ml (¼ cup / 60g) blanco tequila

250ml (1 cup / 200g) So Natural Pomegranate Juice

1 red jalapeño, halved and charred

For the spiced jalapeño Medjool date syrup, combine the water, So Natural Medjool Dates, cinnamon stick, star anise, nutmeg and jalapeño in a saucepan.
Simmer over medium heat until softened, 10–12 minutes.
Remove the cinnamon stick, star anise , nutmeg and jalapeño. Blend until smooth.
Return to low heat and warm gently, 5–8 minutes. Do not boil.
Remove from the heat and steep, 20 minutes.
Strain through a fine sieve and cool completely.
For the charred lime juice, place the limes flesh-side down in a hot dry pan. Cook until caramelised and lightly blackened, 3–5 minutes.
Juice the limes while warm and strain.
For the ice, place the jalapeño and pomegranate seeds into ice moulds.
Fill with water and freeze until solid.
For the cocktail, fill a shaker with ice.
Add the tequila, So Natural Pomegranate Juice, 3 tablespoons of the spiced jalapeño Medjool date syrup and 3 tablespoons of the charred lime juice.
Shake vigorously, 12–15 seconds.
Place one prepared ice cube into each glass.
Double strain evenly between the glasses.
Garnish with the charred jalapeños before serving.

TIP: Strain the syrup while it is still slightly warm to ensure a smoother, more refined texture.

As part of our annual ICA 3^rd year student specialisation project, ICA collaborated with @so_natural_sa (So Natural), a Stellenbosch-based brand known for its locally sourced nuts, artisan nut butters, raw honey, Medjool dates, pomegranate juice and Kombucha Jun.

Students worked with the So Natural product range to develop creative recipes that highlighted natural ingredients and product versatility.

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