1 x litre of pomegranate juice
1 x lemon
Schweppes Ginger Ale
1 x cinnamon stick to serve
1 Throw a few cardamom pods and cinnamon sticks into a pan, heat slowly until smouldering.
2 Pour a litre of pomegranate juice in (100 per cent is best) - don't worry if it fizzes for a second, as that's a lot of heat and the spices will interact momentarily with the juice.
3 Turn the heat down immediately and stir it before leaving it to infuse for a few hours - long infusion adds depth of flavour.
4 Strain out and top with a squeeze of lemon.
5 Top with a dash of Schweppes Ginger Ale.
6 Garnish with a stick of cinnamon.
Recipe courtesy of Schweppes