Pear Spinach Salad
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Pomegranate Margaritas
I got this recipe from some lovely ladies at a local farmers market. Of course I had to put my pomegranate twist on it. Thanks a bunch ladies, you know who you are!
This serves 4 large margarita glasses or 6 "beginner" margarita glasses
Ingredients
- 5 cups of ice
- 1 cup “1800” tequila
- 2 oz triple sec
- 2/3 cup Skylake Ranch Pomegranate Grenadine
- 1 can of frozen limeade concentrate
Directions
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In a blender add all ingredients and blend well.
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Slice a lime and run it over the rim of each glass and dip in cores salt.
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Pour the margarita in the glass and enjoy leisurely!
Tip: If you don’t happen to have triple sec you could just eliminate it.
Pomegranate Iced Tea
Serves 6 Pomegranate Iced Tea
Ingredients:
- 6 black tea bags
- 6 cups water
- 3 cups ice
- 1 bottle of pomegranate grenadine
- mint leaves *optional
- lemon slices *optional
- pineapple chunks *optional
Directions:
Start by making sure you have a big enough container for the iced tea. A large pitcher or gallon jar work perfectly. For porch tea, pour water into the jar and add the tea bags. You can easily do this with green tea too. We tried it and like both! For inside tea, heat the water in a tea kettle or large pot to nearly boiling, then pour in the jar with the tea bags.
Porch tea needs to steep for about 2-4 hours depending on how hot of a day it is. Inside tea can steep for 10 minutes.
Once steeped, remove the tea bags from the water.
Add in the grenadine and ice.
Use your optional add ins.
Serve!
Pomegranate Sherbet
Yield: 10 servings
Ingredients
• 1 bottle Skylake Ranch Pomegranate Syrup
• 1/4 cup honey
• 1 can full fat coconut milk or 8 oz heavy whipping cream
Instructions
1. In a blender, blend the 3 ingredients together for 2-4 minutes, making sure they are all
completely incorporated together.
2. Pour the sorbet into a freezer safe container. Freeze for one hour.
3. Take the sorbet out and stir it up using a fork. This process is a little like whisking.
4. Freeze for another 60-90 minutes and repeat the whisking process.
5. Freeze for 1 1/2 to 2 hours more, and serve!
6. This sorbet can be scooped or even cut into ice cream squares for everyone to enjoy.
Roasted Pear Salad
- 3 Bosc Pears, almost ripe
- 12 oz. Spring Green Mix
- 1/3 cup pomegranate arils
- 1/2 cup pecan halves
- 1 T pure maple syrup
- 1 T coconut oil, melted
- 3 T white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp pure maple syrup
- 1/8 tsp cracked pepper, or more to taste
- Sea salt to taste
- Preheat oven to 400°F.
- Cut pears into thin, bite sized pieces.
- In a small mixing bowl, toss pears, coconut oil and maple until pears are evenly coated.
- Place pears on a parchment lined baking sheet in a single layer.
- Bake for about 12-15 minutes or until softened and slightly browned.
- Remove from oven and allow to cool for about 5 minutes.
- In another small bowl, combine all ingredients for the dressing and whisk thoroughly.
- In a salad bowl, combine pecans, pomegranate arils and greens.
- Add the pears on top.
- Add dressing about 10 minutes before serving and toss to combine.
- Make this a meal by adding the protein of your choice!
Courtesy Of Lorie Yarro
