Pomegranate Nojito


3 tbsp pomegranate seeds
big bunch mint
2 limes, quartered, plus slices to garnish
1 litre Suncrest Pomegranate Juice
500ml lemonade


1. A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
2. Reserve half the mint for serving
3. Tear the remaining mint and using a rolling pin, bash it along with the lime quarters to release the flavours and put them into a large jug.
4. Add the pomegranate juice and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime slices and more mint.