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Tall glass of pomegranate cold brew cooler with large ice cubes, pomegranate arils, and lemon peel garnish on grey linen

Pomegranate Cold Brew Cooler Recipe

A two-ingredient base of cold brew coffee and pomegranate juice, finished with citrus and served over ice for a refreshing, lightly sweet cooler.
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Prep Time 10 minutes
Total Time 14 hours 10 minutes
Servings: 4 servings
Calories: 75
Ingredients Method Notes

Ingredients
  

Cold Brew
  • 100 g coarsely ground coffee medium-dark roast works best
  • 900 ml cold filtered water for steeping
Pomegranate Cooler
  • 480 ml cold brew coffee (from above) strained and chilled
  • 240 ml 100% pomegranate juice, unsweetened chilled
  • 2 tbsp fresh lemon juice about 1 lemon
  • 2 to 4 tbsp simple syrup adjust to taste
  • 240 ml sparkling water chilled
  • as needed ice large cubes preferred
  • 2 tbsp pomegranate arils optional garnish
  • 4 pieces lemon slices or peel optional garnish

Method
 

Make the Cold Brew
  1. Combine coarsely ground coffee and cold filtered water in a 32 oz mason jar. Stir briefly to make sure all grounds are wet.
  2. Cover the jar and refrigerate for 14 to 18 hours. Longer steeps give a stronger, more concentrated brew.
  3. Strain the cold brew through a fine-mesh sieve lined with a coffee filter into a clean jar. Discard the grounds. You should have roughly 720 ml of cold brew. Store in the fridge until needed.
Build the Cooler
  1. In a large pitcher or measuring cup, combine 480 ml of cold brew, 240 ml of pomegranate juice, 2 tablespoons of lemon juice, and 2 tablespoons of simple syrup. Stir well.
  2. Taste the mixture. Add more simple syrup one tablespoon at a time if you want it slightly sweeter.
  3. Fill four tall glasses with large ice cubes until about three-quarters full.
  4. Pour the cold brew-pomegranate mixture evenly over the ice, filling each glass to about 2 cm below the rim.
  5. Top each glass with 60 ml of sparkling water, pouring gently down the side of the glass to keep the bubbles.
  6. Garnish with a few pomegranate arils and a lemon slice or twisted peel. Serve immediately.

Notes

The cold brew steep is the only real wait in this recipe. Start it the night before so it's ready to go the next morning or afternoon.