These are ridiculously easy to make — and delicious.
Once I discovered pomegranate shandys, there was no going back. I vaguely remember seeing a bottled pomegranate shandy from one of my favorite beer brands last year, but it doesn’t seem to be available this season. Maybe I imagined it. Either way, I don’t exactly spend my days browsing beer aisles at the moment.
That said, I did buy a bottle of wine while hugely pregnant last weekend so we’d have it for guests. That was a fun moment.
I’ll admit I’m oddly obsessed with pumpkin right now — more than usual — which I blame on pregnancy. I’ve never been this over-the-top about pumpkin before, though I prefer pumpkin flavor itself over heavy pumpkin spice. Light spice, please.
Even so, pomegranate season might be my favorite. I adore pomegranate in every form: sauces, desserts, punches, cocktails — and snacking on the jewel-like arils straight from a bowl is pure joy. They’re tart, bright, and perfectly sweet.
I’ve used pomegranate in everything from barbecue sauce to skillet cobbler and punches, and I make a lot of cocktails with it too. Its bright, tangy flavor is so refreshing.
Last year I made watermelon shandys, and while I’d happily buy a packaged shandy, they’re incredibly easy at home. A shandy is a perfect late-summer drink because it blends lemonade and beer — and in this case, pomegranate juice too.
It’s a nice bridge during those hot, confusing weeks when pumpkin items start popping up everywhere but summer still feels like it’s holding on.
Over Labor Day we served a September sangria and these pomegranate shandys at a small gathering. Even though I wasn’t fully drinking, I was thrilled about how simple and pretty the homemade shandys were — and I can’t wait to enjoy them more come October.
Beer can even help with milk supply, so I’m looking forward to indulging responsibly when the time comes.
These shandys are super refreshing and boast the most beautiful fuchsia color. They’re tart and citrusy with just a touch of sweetness. If you have a leftover summer shandy, you can simply add pomegranate juice and a squeeze of lemon instead of starting from scratch.
Yes, we all want to drink fuchsia beer.
Pomegranate Shandy
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Ingredients
- 4 ounces cold pomegranate juice
- 4 ounces cold lemonade
- 8 to 12 ounces your favorite wheat beer – COLD
- lemon wedges for garnish
- pomegranate arils for garnish
Instructions
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Fill a chilled glass with cold pomegranate juice and lemonade, then stir gently. Pour the cold wheat beer over the top, add a squeeze of lemon, and garnish with a lemon wedge. Sprinkle a few pomegranate arils into the glass for color and texture. Serve immediately.
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Especially beer with little jewel-like arils floating in it.