• 3 tbsp pomegranate seeds
  • A big bunch of mint
  • 2 limes, quartered, plus slices to garnish
  • 1L pomegranate juice
  • 500ml lemonade



  1. Divide the pomegranate seeds into an ice cube tray, top up with water and freeze.
  2. Keep half the mint for serving, and tear the rest into a large jug with the lime quarters.
  3. Using a rolling pin, bash the mint and lime to release the flavours.
  4. Add the pomegranate juice and lemonade.
  5. Put the ice cubes in each glass, then strain over the pomegranate mix through a small sieve.
  6. Garnish with lime slices and more mint.


Recipe by Nigel Penny, Nutritional Therapist at Breast Cancer Haven Hereford and Worcester