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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 12
    • Calories 123
    • Protein(gm)0
    • Carbohydrate(gm)27
    • Fat, total(gm)0
    • Saturated fat(gm)0
    • Monosaturated fat(gm)0
    • Polyunsaturated fat(gm)0
    • Dietary Fiber, total(gm)0
    • Sugar, total(gm)25
    • Vitamin A(RE)206
    • Vitamin A(IU)97
    • Vitamin C(mg)9
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)0
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(µg)323
    • Sodium(mg)6
    • Potassium(mg)224
    • Calcium(DV %)10
    • Iron(DV %)1
    *Percent Daily Values are base on a 2,000 calorie diet
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    Hot Pomegranate Toddy

    Makes: 12 servings Serving size: 6 ounce
    Start to Finish: 25 mins
     

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    Ingredients

    • 6 cups pomegranate juice or cranberry juice
    • 2 cups water
    • 1/2 cup sugar
    • 3 1-inch-long strips lemon peel (set aside)
    • 1/4 cup lemon juice
    • 3 inches stick cinnamon
    • 1 teaspoon whole cloves
    • 1/3 cup bourbon, rum, or orange juice
    • Lemon peel strips (optional)

    Directions

    In a 4-quart saucepan or Dutch oven, combine pomegranate juice, water, sugar, and lemon juice.

    For spice bag: Cut a 6-inch square of 100%-cotton cheesecloth. Place lemon peel, cinnamon, and cloves in center of cheesecloth square. Bring up the corners; tie closed with kitchen string. Add spice bag to saucepan. Bring just to boiling; reduce heat. Cover and simmer for 10 minutes.

    Discard spice bag. Stir bourbon into pomegranate juice mixture. Transfer to a heatproof serving pot. If desired, serve with a lemon peel strip in each cup.

    Hot Pomegranate Toddy

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