Pomegranate Tea (Seoklyu-cha) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Toast the cinnamon stick, cloves, and star anise in a dry small skillet over medium heat until fragrant, about 2 minutes, shaking pan occasionally.
2. 2Pour the cold water into a medium saucepan and add the toasted whole spices along with the sliced ginger root. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle simmer.
3. 3Simmer the spiced water base uncovered until the liquid becomes aromatic and slightly reduced, about 8-10 minutes.
4. 4Stir in the granulated sugar and continue simmering until completely dissolved, about 1 minute more.
5. 5Remove the saucepan from heat and let the spice mixture steep for 5 additional minutes to develop deeper flavor.
6. 6Strain the spiced tea base through a fine-mesh sieve or cheesecloth into a heat-safe pitcher, pressing gently on the solids to extract maximum flavor. Discard the spent spices and ginger.
7. 7Stir in the fresh pomegranate juice and lemon juice until thoroughly combined with the spiced base.
8. 8Refrigerate the pomegranate tea until completely chilled, about 45-60 minutes, or serve immediately over ice if preferred.
9. 9Fill tall glasses with ice cubes and pour the chilled tea over the ice, filling glasses about three-quarters full.
10. 10Garnish each glass generously with fresh pomegranate arils floating on top for authentic restaurant presentation.