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Pomegranate Mojito

Experience the rich antioxidant-packed Pomegranate Mojito. This healthful spin on the classic mojito mixes pomegranate juice with white rum, fresh mint leaves, lime juice, and sparkling water. It’s a delicious fruity cocktail that’s garnished with pomegranate seeds and lime slice, perfect for any celebration.

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A refreshing Pomegranate Mojito cocktail in a highball glass, beautifully presented on a wooden table. The drink is vibrant red, with visible pomegranate seeds floating on top. A sprig of fresh green mint leaves and a slice of lime garnish the rim of the glass. The background is a warm, summery outdoor setting with soft natural light, enhancing the vivid colors of the drink. There's a subtle sparkle of bubbles in the drink, suggesting it's freshly made and fizzy.

How to Make a Pomegranate Mojito

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 1 vote
Course: Drinks
Cuisine: Cuban
Keyword: Mojito, pomegranate cocktails, pomegranate mojito
Servings: 1
Author: Paul Kushner
It's sweet from the pomegranate juice, tangy from the fresh lime, and has a hint of minty freshness.


  • 2 oz white rum
  • 1 oz pomegranate juice
  • 1/2 oz lime juice
  • 1 tsp sugar
  • 6-8 fresh mint leaves
  • Sparkling water
  • Pomegranate seeds and lime slice for garnish


  • In a glass, muddle the mint leaves and sugar.
  • Add the lime juice, pomegranate juice, and rum.
  • Fill the glass with ice and top off with sparkling water.
  • Gently stir to combine.
  • Garnish with pomegranate seeds and a slice of lime.
Tried this recipe?Leave a comment and let us know how it was!
Pomegranate Mojito
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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