Pomegroni from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 308) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 25, 2026

    I used Lillet and quite liked this. Next time I will try sweet red vermouth (I never have white on hand) for comparison.

  • lholtzman on October 21, 2025

    I made this as a batch cocktail for a dinner party, multiplying the recipe by six. It worked really well. I prefer the sweet vermouth to the Lillet. I think the flavor is better.

  • DFarnham on March 15, 2021

    Refreshing! Definite repeat.

  • MissKoo on February 17, 2021

    Everyone loved this -- starter cocktail for cookbook dinner. Really easy to multiply recipe and make a pitcher of it ahead of time, ready to shake and pour over ice. Beautiful in the glass with blood orange slices and refreshing flavors. Served with Lemony Cauliflower over Labaneh (p. 126)

  • lholtzman on October 20, 2020

    Used Lillet and I feel like it tastes a bit off. Good, but not great.

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