Citrus, Pomegranate and Cherry Kombucha Punch

It’s been far too long since I’ve brought out the ‘booch.

This Citrus, Pomegranate and Cherry Kombucha Punch is the perfect non-alcoholic batch drink to serve a crowd during the holidays.

Don’t get me wrong, I’m still as in love with it as ever, but I was told by my OB that I should be careful about consuming kombucha while pregnant (which is slightly odd seeing as I have other friends whose docs told them it was good for them) but I just couldn’t help myself with this Citrus, Pomegranate and Cherry Kombucha Punch!

When you can’t consume alcohol, you’ve got to get creative with how you enjoy your festive beverages. As a die-hard bubbles lover, I’m the first to use a delicious sparkling wine as my punch base when I’m not pregnant (case in point: this Sparkling Pomegranate Party Punch I made last year) so naturally I was looking for something that would be a suitable substitute, at least for the next 5 weeks or so.

[Side note: I can’t believe we’re only five-ish weeks away from meeting our little girl!]

Because these days I seem to be getting “sugar headaches” if I consume too much overly sweetened juice, I wanted something that had minimal added sugar. I also wanted some bubbles – because we’ve got to keep things festive somehow! A citrus-y kombucha seemed just the answer.

Citrus, Pomegranate and Cherry Kombucha Punch is the perfect batch mocktail for the holiday season.

I decided to keep with the new season (hello, fall!) by using some of its star produce. While cherries may be on their way out, pomegranates are most certainly on their way in, as are all the citrus fruits. So into my base of citrus kombucha went equal parts pomegranate and cherry juices (which you can find at any Trader Joe’s) and then, to keep my Citrus, Pomegranate and Cherry Kombucha Punch not too basic, I added just a touch of orgeat to add a little extra dimension of flavor.

[Second side note: Orgeat has become a huge favorite mocktail ingredient for me and I highly recommend that you add some to your home bar arsenal ASAP.]

Once you have all the ingredients on hand, your Citrus, Pomegranate and Cherry Kombucha Punch will come together in a snap, which means it’s the perfect batch mocktail to whip up this weekend.

A glass of Citrus, Pomegranate and Cherry Kombucha Punch is the perfect way to kick off the first weekend of fall.

Speaking of which, what are your plans? We have a few birthday parties to attend, but otherwise we’ll be relaxing, watching football, putting together baby stuff and packing our “go” bags for the hospital!

No matter what mischief you’re getting into, I hope you make this Citrus, Pomegranate and Cherry Kombucha Punch a part of it!

Cheers to the weekend with a glass of Citrus, Pomegranate and Cherry Kombucha Punch!

This post contains affiliate links.

Citrus, Pomegranate and Cherry Kombucha Punch
Prep Time
5 mins

This festive punch is full of seasonal flavor and gets a non-alcoholic kick from citrus kombucha. The perfect drink for children and adults alike!

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
  • 4 ounces orange- or tangerine-flavored kombucha
  • 2 ounces pomegranate juice
  • 2 ounces cherry juice
  • 1/2 ounce orgeat
  • Thin orange wedge or wheels, for garnish
  1. Fill a tallboy glass with ice.

  2. Add kombucha, pomegranate juice, cherry juice and orgeat and give a little stir.

  3. Garnish with orange wedges or wheels and enjoy!

Citrus, Pomegranate and Cherry Kombucha Punch |

Pomegranate Soda Ice Cream Float

This Pomegranate Soda Ice Cream Float features easy homemade pomegranate soda and fresh vanilla ice cream – the perfect way to send off summer!

Pomegranate Soda Ice Cream Floats are the perfect way to bridge the gap between summer and fall. Plus they're easy and so refreshing!
This post is sponsored by Sonoma Syrup Co.

The perfect drink and dessert all in one, this Pomegranate Soda Ice Cream Float just might have to make an appearance at any end-of-summer festivities you’ll be hosting over the next couple of weekends. Because we can’t say “sayonara” to summer without a proper send-off now, can we?

I’m not sure if I’ve ever shared it here on the blog, but the hubs and I are just a bit obsessed with root beer floats. I’m not too sure what brought our obsession about, I think one day early on in our relationship we were talking about how it had been so long since either of us had enjoyed the favorite childhood dessert, so we then proceeded to go out to the grocery store and get all the fixin’s. Since then, root beer floats have been a go-to special treat for us. So much so that we even served them at our wedding last summer!

So when the folks at Sonoma Syrup Co. asked me to create a fun Labor Day-themed recipe using their Pomegranate Grenadine Simple Syrup, a float was the first thing that came to mind. I mean, who doesn’t want to celebrate the last long weekend of summer with ice cream and the sweet, delicious flavor of pomegranate, which just so happens to be coming into season as we speak? The Pomegranate Soda Ice Cream Float was born.

A Pomegranate Soda Ice Cream Float is the perfect end-of-summer treat to kick off the weekend. And it's so easy to make!

Now, you could be really fancy and whip up some of your own vanilla ice cream for the float, but if you’d rather spend your weekend enjoying friends, family, the outdoors, etc., you’ll be just as well off by grabbing some high-quality premade stuff from your local grocery store.

Aside from the ice cream, all you’ll need for this show-stopper of a recipe is some soda water, Sonoma Syrup Co.’s Pomegranate Grenadine Simple Syrup (the real star of the show) and fresh pomegranate arils to add some festive color and a little tart crunch to the drink.

Fresh pomegranate arils are the perfect topping for these super-easy Pomegranate Soda Ice Cream Floats.

If you haven’t made your own soda before, prepare to have your mind blown. Even if you don’t own a fancy SodaStream, as long as you have a good stock of flavored simple syrups and some bubbly water on hand (store bought is a-ok), you can make a myriad of flavors. All you have to do is stir together the syrup and soda and you have a tasty, refreshing drink in no time at all!

So that’s our first step: mixing together the Pomegranate Grenadine Simple Syrup and some soda water to make the perfect topper for our vanilla ice cream.

The next step is to load up a big glass with said ice cream (I’ll let you decide how much, I know the ratio of ice cream to soda is definitely based on one’s personal preference) and then top with the pre-made soda.

Finally, sprinkle your fresh pomegranate arils over top and be sure to serve your floats with both a straw and a spoon for maximum enjoyment.

All you need to enjoy these easy and delicious Pomegranate Soda Ice Cream Floats are a straw and a spoon!

Whether you mix these up today or wait until Labor Day weekend comes around, I’ll bet there will be no dreading going back to school when there are Pomegranate Soda Ice Cream Floats involved!

Pomegranate Soda Ice Cream Floats
Prep Time
10 mins

This new take on the classic float features a delicious pomegranate flavor and fresh vanilla ice cream - the perfect way to send off summer!

Course: Dessert, Drinks
Servings: 2 floats
Author: CaliGirl Cooking
  • 1 cup soda water
  • 2 tablespoons Sonoma Syrup Co. Pomegranate Grenadine Simple Syrup
  • Vanilla ice cream
  • Fresh pomegranate arils, for garnish
  1. In a large measuring cup, gently stir together the soda water and pomegranate simple syrup.

  2. Fill two large glasses with desired amount of vanilla ice cream. Pour even amounts of pomegranate soda over each mound of ice cream.

  3. Garnish with fresh pomegranate arils and serve with both a straw and a spoon!

Pomegranate Soda Ice Cream Floats |

Pear, Pomegranate and Bourbon Punch

Less than a week until Turkey Day!!

Pear, Pomegranate and Bourbon Punch |

If that’s not a reason to celebrate with a little Pear, Pomegranate and Bourbon Punch, I don’t know what is. We’re going to celebrate, and we’re going to celebrate HARD.

Before we get to the recipe, I think it’s time for a little catch-up on life. I’ve had a busy week and the next week is only going to get busier (with plenty of eating, drinking and time with family and friends, of course!)

I just got back last night from a quick trip to Napa with my fellow blogger and gal pal, Hana-Lee, who pens the ultimate wine and travel blog, Wander & Wine. We had a blast checking out some of the new wineries and restaurants, and even a newly renovated resort in Calistoga! I can’t wait to share all the deets (and photos) with you, but in the interest of this Pear, Pomegranate and Bourbon Punch, we’ll save that for another post.

I’m also gearing up for a busy weekend of celebrating Friendsgiving and teaching a Mediterranean cooking night, followed by a fun Holiday Blogger Brunch on Tuesday, and leaving for NorCal on Wednesday! It’s going to be crazy and hectic but I can guarantee it’s all going to be worth it. This is one of my favorite times of the year and I’m going to soak up every second, maybe with a Pear, Pomegranate and Bourbon Punch in hand?

Pear, Pomegranate and Bourbon Punch |

Alright, alright, I suppose with all this talk of cocktails I should finally get down to business and tell you about this delicious, festive drink. I’ve been experimenting with pears a bit more this season, as you saw in my Harvest Mimosa. Don’t get me wrong, that’s been a great go-to for weekends, brunches, etc., but I’ve been craving a pear-based cocktail with a little more “oomph” for those cooler nights at home snuggled up next to your loved ones with a Hallmark holiday movie on TV (has anyone else been binge-watching those like I have?)

I’d been mulling the idea of pear cider over and over in my mind, but a quick browse through Amazon and a trip to a couple of our local grocery stores told me that pre-made pear cider was going to be a bit hard to come by. I must have been sending out some heavy pear cider vibes to my food blogger community because, wouldn’t you know it, right when I was resigning myself to having to make my own, my gal Jessica over at How Sweet Eats posted this tasty-looking Pear Cider Recipe. I was in business!

Now, unfortunately I wasn’t lucky enough to have access to the Harry & David pears that Jessica used, but the selection at my local Trader Joe’s worked just fine. The Pear Cider takes a little bit of time over the stove, but there’s very minimal interaction involved. And once it’s done, you’ll have at least a couple of quarts worth of Pear Cider to use the whole season through!

Pear, Pomegranate and Bourbon Punch |

Once you have your homemade pear cider, this cocktail comes together in a snap, with a grand total of just FOUR ingredients, most of which you might have on hand already. We’re talking:

Pear cider
Pomegranate juice
Peychaud’s bitters

That’s it! And let me tell you, the result is so tasty you might want to make sure anyone you’re serving has a safe and sober ride home (or is crashing on the couch!)

So what do you say? Is there any better way to officially ring in the 2016 holiday season than with a Pear, Pomegranate and Bourbon Punch?

Pear, Pomegranate and Bourbon Punch |

Pear, Pomegranate and Bourbon Punch
Prep Time
5 mins
Total Time
5 mins

A fun and festive holiday cocktail featuring homemade pear cider, pomegranate juice and, of course, bourbon!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 2 ounces bourbon
  • 2 ounces pear cider Recipe in Notes below
  • 1 ounce pomegranate juice
  • 2-3 dashes Peychaud's bitters
  1. Combine all ingredients in a cocktail shaker filled ¾ of the way with ice. 

  2. Strain into a martini glass or coupe and enjoy immediately!

Recipe Notes

Pear Cider Recipe

Pear, Pomegranate and Bourbon Punch |


Now where’s all the turkey??

Vanilla-Ginger Doughnuts with Pomegranate Glaze

Belly-warming Vanilla-Ginger Doughnuts are topped with a tangy, sweet pomegranate glaze. The perfect treat to make over the weekend!

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

How in the world did we get to Monday already? The weekend seemed to just fly by, as they usually do these days. They’re always jam-packed, from wedding planning to wedding-related celebrations, to the simple day-to-day tasks, to somehow managing to find time to work on this blog. The weekends of “lazy Saturday mornings” and Sundays lounging at the beach are quickly fading from memory. It’s incredibly busy times like these, when I feel I barely have a moment to catch a breath, that I realize why I am such a proponent of balanced living. I find myself easily overwhelmed if my “To-Do” list contains more items than hours in the day, and I realize that my equilibrium is slightly out of whack at best. But as we know, times like these come and go and I know I will eventually find that balance once again.

Until then, we have doughnuts. And not just any doughnuts. These doughnuts are filled with belly- (and heart-) warming vanilla and ginger and topped off with a tangy, sweet pomegranate glaze. They’re baked, so we don’t have to feel so bad about turning to them in these times of need. They’re going to get us through the craziness, hence why they’re also the perfect recipe for me to share with you on this here start to a long work week.

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

I’m so excited to tell you about how I made these doughnuts, because it’s somewhere I’ve never gone before. I recently partnered with the amazing Sonoma Syrup Co., and they challenged me to come up with a doughnut recipe using their botanically-infused Simple Syrups. I had so much fun playing around with all of their flavors (which include White Ginger, Pomegranate, Vanilla Almond, Mint and Acai Black Currant to name a few), but I finally settled on the White Ginger and Pomegranate combo. (Of course this didn’t stop me from using the Acai Black Currant in this Chico cocktail I posted a couple of weeks ago.)

But before I get into the details of these Vanilla-Ginger Doughnuts with Pomegranate Glaze, I MUST tell you a little bit about the amazing company that is Sonoma Syrup Co. Founded in 2002, Sonoma Syrup Co. takes pride in bringing fresh, regional flavors and “terroir” into all of their products. Here’s what absolutely sold me on this brand: They believe that healthy food/beverages and great flavor can live in synchronicity. They realize that sugar is a small indulgence, so they take pride in only using pure cane sugar and fruits and botanicals farmed organically. If you’ve been reading this blog for any long-ish period of time, you know that I believe in a balanced lifestyle filled with only the highest quality indulgences. So, basically, Sonoma Syrup Co. is my spirit animal.

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

Now that you know why I am such a fan of their products, let’s get to the deliciousness that is these Vanilla-Ginger Doughnuts with Pomegranate Glaze. We start with a classic cake doughnut batter, mixing both flour AND cake flour (yes, it’s important to use the two different kinds) together with our Sonoma Syrup Co. White Ginger Infused Simple Syrup and a little touch of ground ginger to really make the flavor shine through. Of course we also add in the other basic baked good ingredients, but I won’t bore you with those.

For the glaze, we make a classic powdered sugar glaze, but add in Sonoma Syrup Co.’s Pomegranate Grenadine Simple Syrup and some fresh pomegranate juice for that tart flavor and reddish-pink hue. These doughnuts are tasty AND pretty!

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

I experimented with a couple of different doughnut toppings in addition to the glaze, including some fun sprinkles (for a festive look) or chopped candied ginger (if you’re a big fan of the ginger flavor.) Either one works just fine, or feel free to create your own! We all know something of the chocolate persuasion would really be a great addition here as well 😉

So, what do you think? Do our Vanilla-Ginger Doughnuts with Pomegranate Glaze sound amazing or do they sound amazing? I can guarantee they’ll be healthier (and MUCH tastier) than your average doughnut shop find. And if you want to make them in advance, simply bake, freeze, and whip up the glaze a couple of hours (or one night) before you want to serve them. The glaze will be wet and sticky at first, but will harden up slightly the longer it sits.

I don’t know about you, but I’m going to be clinging for life to this recipe as I power through these next few months. There’s nothing like a doughnut to get you through some crazy times. What sweets or comfort foods do you turn to when life is spinning so fast you can’t keep up? Please tell me I’m not alone by leaving a comment below!

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

Vanilla-Ginger Doughnuts with Pomegranate Glaze
Belly-warming vanilla and ginger baked doughnuts with tangy, sweet pomegranate glaze.
  • For the doughnuts:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • ½ cup unsweetened vanilla almond milk
  • 2 teaspoons Sonoma Syrup Co. White Ginger Infused Simple Syrup
  • ½ cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • ¼ cup nonfat plain Greek yogurt
  • For the glaze:
  • 1 ¼ cup powdered sugar sifted
  • 1 tablespoon Sonoma Syrup Co. Pomegranate Grenadine Simple Syrup
  • 1 tablespoon melted butter
  • 1 tablespoon unsweetened vanilla almond milk
  • 1 tablespoon pomegranate juice
  • ¼ teaspoon vanilla extract
  • Dash of red food coloring optional
For topping (optional):
  • Assorted sprinkles
  • Chopped crystallized ginger
  1. Preheat the oven to 350 degrees Fahrenheit. Spray your doughnut pan with non-stick cooking spray, set aside.
  2. To make the doughnuts, first combine all dry ingredients (both flours, baking powder, baking soda, ground ginger and salt) by whisking together in a medium mixing bowl.
  3. In a small saucepan over medium heat, melt the butter. Continue to cook over medium heat until butter becomes slightly golden. Add almond milk and ginger syrup, stirring to combine. Once mixture is warm and combined, remove from heat.
  4. In a large mixing bowl, combine both sugars, the eggs, and the yogurt. Stir in the warm butter/milk mixture.
  5. Once combined, add flour mixture. Beat (with a hand or stand mixer) until all ingredients are combined.
  6. Spoon doughnut batter into a piping bag (or resealable plastic bag with the tip cut off) and pipe into doughnut pan. If you only have a 6-doughnut pan, you’re going to have to bake in two batches.
  7. Place in 350 degree oven and bake for about 12 minutes, or until doughnuts look set. Remove from oven and let cool for 10 minutes, then take doughnuts out of pan and let finish cooling completely on a wire rack with a silpat or piece of parchment or wax paper underneath. Place second batch of doughnuts in oven, if needed.
  8. Next, make the frosting. Combine all frosting ingredients in the bowl of a stand mixer. Mix on medium speed until all ingedients are combined.
  9. Once doughnuts are cool, dip the tops of each one in the frosting bowl to get the most even coat. Place back on wire rack after dipping to catch any drips (this is what the silpat/parchment/wax paper is for.) Immediately sprinkle on desired toppings, before glaze dries too much.
Recipe Notes

Best if enjoyed immediately or within a day.

Vanilla-Ginger Doughnuts with Pomegranate Glaze | CaliGirl Cooking

I’m so ready for you…

This post was created in partnership with Sonoma Syrup Co. Although I did receive product in exchange for this post, all thoughts and opinions are my own. I truly LOVE Sonoma Syrup Co. products and their message and I am honored to work with such an amazing company!