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| Rosh Hashanah Dinner Menu: Pomegranate Cocktail | |
 by Dale Raben, August 31, 2007
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A fresh pomegranateOn the second night of Rosh Hashanah Jews are supposed to eat a "new fruit" to represent a new year. MyJewishLearning explains:
This tradition has become a way literally to taste the newness of the year, by enjoying an unfamiliar food. Often, a pomegranate is used as the new fruit, as the pomegranate is said to have 613 seeds, corresponding to the 613 mitzvot. The pomegranate has also long been a symbol of fertility, and thus of the unlimited possibilities for the new year.
The pomegranate cocktail below will also literally bring spirit(s) to your new year's table. And since pomegranates are messy and stain like hell, I prefer their juices confined to a glass flute. With brandy and champagne, of course...
Click here to return to the Rosh Hashanah dinner table for more symbolic dishes.
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Dale Raben is a writer/editor/aspiring housewife living in Brooklyn, originally from South Florida. She's a children's book review editor and is currently pursuing a master's in English Literature and planning her More... |
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Monica Osborne
Is it weird that I already
Is it weird that I already have all of these ingredients in my refrigerator? Is it odd that I don't feel like I need to wait for Rosh Hashana to make this drink?
Gregory C.
It's not at all odd, except
It's not at all odd, except maybe for the champagne...who does'nt keep brandy and pomegranates in house? And I think (written while I drink sweetened rosewater) pomegranates should be drunk/eaten as much as possible...
Amy Odell
Does anyone remember
how trendy pomegranates became like, a year or two ago? all of a sudden it was pomegranate flavored everything everywhere. frappucinos, smoothies, sauces in restaurants, etc.
Gregory C.
yes...
and then they vanished from a lot of places pretty soon afterwards (except for the pomegranate sauces)...
Monica Osborne
Well . . . the pomegranate
Well . . . the pomegranate kick has only recently hit the Midwest, and since I split my time between the Midwest and West Coast, I get to experience it yet again. Lately I have been putting that pomegranate liqueur (Pama) in champagne -- it's good, but I think this recipe will be better.
Gregory C.
Pama in champagne...will
Pama in champagne...will have to try it...
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