Pomegranate Parsley Lemonade

Cut the pomegranates in half and squeeze with a lemon squeezer. Bring the juice to the boil with the sugar and simmer over low heat for 10 minutes.

Pluck the parsley leaves from the stems and add to the pomegranate juice.

Leave to infuse overnight in the refrigerator, empty through a fine sieve the next day and pour into a tightly closing bottle.

Pour mineral water over the mixture and garnish the pomegranate-parsley lemonade with pomegranate seeds and a sprig of parsley.

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