Ginger Pomegranate Cooler

By Roy Khoo, Executive Chef and Director of Culinary at CTCA in Newnan, Georgia

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Yields 8 cups


12 organic ginger tea bags
4 cups boiling water
4 cups cold water
1 cup unsweetened pomegranate juice
1 tbsp. squeezed lemon juice
1 orange, sliced
3 sprigs fresh mint
16 frozen strawberries
24 frozen blueberries


Put tea in a heatproof container. Pour in boiling water and steep for 5 minutes. Strain tea into pitcher. Stir in cold water, pomegranate juice and lemon juice. Add orange slices and mint and refrigerate for minimum 1 hour until chilled. Add frozen strawberries and blueberries to individual glasses before serving.