My favorite beverage is pomegranate juice mixed with mineral water! It's a delicious drink. I don't have any recipes, however.

Holiday Pomtini Ingredients: 3/4 oz. freshly squeezed pomegranate juice* or POM Wonderful® 100% Pomegranate Juice 1 oz. Stoli® Orange 3/4 oz. DeKuyper® Original Peachtree Schnapps® 1 oz. fresh orange juice 1/4 oz. lemon juice Equal parts ground cinnamon and granulated sugar for garnish spiraled orange rind for garnish Directions: 1. Shake all drink ingredients with ice to chill. 2. Serve in a martini glass prepared as follows: 1. Mix in a bowl, one part ground cinnamon and one part granulated sugar. 2. Moisten the rim of a martini glass by swiping a slice of orange around the rim. 3. Dust glass rim with the sugared cinnamon mixture and decorate with a spiral of orange * This cocktail can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice.

POM & Red Wine-Sauced Steak Ingredients: Juice from 2 large POM Wonderful Pomegranates,* or 2/3 cup POM Wonderful 100% Pomegranate Juice 3 cloves minced garlic, or 1 1/2 teaspoons pre-minced garlic 2-3 tablespoons olive or vegetable oil 1/4 cup dry red wine 1/4 cup water 1 tablespoon cornstarch 1 teaspoon crushed dried basil 1/2 teaspoon crushed dried thyme 2 teaspoons molasses 1/2 teaspoon salt 4 rib-eye steaks, cut 3/4-inch thick and trimmed of fat Garnish (optional): 1/4 cup arils from 1 large POM Wonderful Pomegranate Directions: 1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Preheat broiler. Oil the rack of a broiler pan. 4. Place oil in a medium saucepan and heat until hot. Sauté garlic in hot oil for 1 minute, stirring frequently. 5. Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses. Bring mixture to a boil; reduce heat. Simmer 5 minutes. 6. Pour mixture into a sauceboat. 7. Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes. Turn steaks; broil 2 minutes. 8. Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness. 9. Arrange steaks on platter; garnish with reserved arils. Pass remaining sauce with meat for dipping. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Nutrients Per Serving (8.9 oz.): 435 calories, 37g protein, 19g carbohydrate, 22g total fat (7g saturated), 104mg cholesterol, 385mg sodium, 7mg niacin (B3), .6mg vitamin B6, 4mcg vitamin B12, 9mg zinc, 30mcg selenium, .6mg manganese. TIME TO TABLE: 15 MINUTES PREP, 11-15 MINUTES COOKING Makes 4 Servings

I garnish salads with Pom.

I like pomegranate seeds in salads and with plain yougurt and honey. I sometimes juice them and use the juice to make pomegranate molasses, which you can also find in stores that stock middle eastern food items. The pomegranate molasses has a wide variety of uses. I use it as a drizzle over some roasted meats or chicken or even fresh fruit or ice cream. I also sometimes mix it with a balsamic vinegar reduction and use the same way. That's particularly good over fresh strawberries. Here's a recipe for it: 4 cups pomegranate juice 1/2 cup sugar 1/4 cup lemon juice In a large saucepan, heat pomegranate juice, sugar, and lemon juice on medium high heat until the sugar has dissolved and the juice simmers. Reduce heat just to a a simmer and let it simmer for about an hour, or until the it becomes syrupy. It will have reduced to about 1 to 1 1/4 cups. Pour it into a sealable glass container and let it cool. Store it in the refrigerator. Depending on your tastes you can add more sugar while it's simmering if you want it sweeter.

Juice them and add it to gravy. It's awesome over turkey!!! Like cranberries with an extra kick! Mix the juice with milk and cream and turn it into ice cream:-) Add the juice to jello salads, add the fruit to green salads. And one of my favorites is a Persian dish, great for special occasions. Pomegranate Khoresh Traditionally this recipe is made with duck: 2 tablespoons vegetable oil, butter, or ghee 2 small onions, peeled and thinly sliced 1 pound skinless and boneless chicken or duck breast cut into thin strips 2 large carrots or 1 pound butternut squash, peeled and cut into thin strips 1/2 pound shelled walnuts, toasted 1 teaspoon salt 1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice 2 tablespoons sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional) GARNISH 1 cup fresh pomegranate seeds 1/4 cup walnuts, toasted 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer. 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning. 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water. 4. Cover and keep warm until ready to serve. 5. Serve hot with saffron steamed rice. Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. Toast the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown — 5 to 10 minutes.