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Adding Fresca Grapefruit to the pancake batter adds a citrus twist and also makes them incredibly light and fluffy.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Makes: 6 (3 pancakes each)

Ingredients

Pancakes:

• 2/3 cup Fresca® Grapefruit
• 3/4 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 tbsp butter, melted

Blackberry-Grapefruit Sauce:

• 1/3 cup Fresca® Grapefruit
• 1 cup blackberries
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp cornstarch

Instructions

1. Pancakes: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In another medium bowl, whisk together egg and Fresca. Pour egg mixture over flour mixture. Drizzle with melted butter. Whisk just until combined (do not overmix; a few lumps are okay). Let batter rest for 5 minutes.
3. Preheat oven to 200°F (100°C).
4. Heat large nonstick skillet over medium heat until hot. Reduce heat to medium-low. Using scant 1/3 cup batter per pancake, in batches, cook pancakes on one side until bubbles start to form, about 1 to 2 minutes. Flip and cook until golden on the other side, about 1 to 2 minutes. Keep pancakes warm in low oven.
5. Blackberry-Grapefruit Sauce: In small saucepan set over medium-high heat, stir together blackberries, sugar, Fresca and vanilla; bring to a boil. Cook for 5 to 8 minutes or until blackberries start to soften.
6. In small bowl, stir together lemon juice and cornstarch until smooth. Stir into blackberry mixture and bring back to a boil. Cook for 2 to 3 minutes or until blackberries are tender and sauce is thickened.
7. To serve, stack pancakes and spoon over blackberry-grapefruit sauce.

Tip: Serve with dollop of whipped cream, Greek yogurt or whipped topping.

Fun for sharing, this simple charcuterie board is arranged with lots of culinary goodies that boast different shapes, textures and colors for visual appeal.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 3

Ingredients

• 3 cans (each 12 oz) Fresca® Grapefruit
• 12 pcs fruit-and-nut crisps
• 12 pcs garlic-and-olive-oil crostini
• 6 slices prosciutto
• 6 slices salami
• 6 slices soppressata
• 6 small bunches grapes
• 1 small wedge Brie cheese
• 1 small log cranberry-coated goat cheese
• 1/2 cup cubed sharp (old) Cheddar cheese
• 1/2 cup mini pretzel twists
• 1/2 cup raspberries
• 1/2 cup strawberries
• 1/3 cup chocolate-covered almonds
• 1/3 cup mixed olives
• 1/3 cup salted nut mix
• 1/4 cup liquid honey

Instructions

1. Arrange crisps, crostini, prosciutto, salami, soppressata, grapes, Brie, goat cheese and Cheddar on serving board. Transfer mini pretzel twists, raspberries, strawberries, chocolate-covered almonds, olives, salted nut mix and honey to small bowls and arrange around board.
2. Pair with Fresca.

Tip: Serve also with hot honey or crudité if desired.

This fish ceviche prepared with a citrus marinade — and a mix of herbs and finely diced fruit and vegetables — makes a refreshing meal or appetizer that’s perfect for sharing.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Serves: 2 to 3

Ingredients

• 1/4 cup Fresca® Grapefruit, plus more for pairing
• 8 oz very fresh sole or any firm-fleshed white fish, skin removed and cut into 1/2-inch pieces
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 1 small clove garlic, minced
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/2 cup diced fresh grapefruit
• 1/3 cup diced cucumber
• 1/3 cup diced pineapple
• 1/3 cup quartered grape tomatoes
• 1/4 cup thinly sliced onion
• 2 tbsp diced serrano chili pepper
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped fresh mint
• Tortilla chips and crackers, for serving

Instructions

1. In medium nonreactive bowl, toss together sole, lime juice, lemon juice, garlic, salt, cumin and chili powder. Stir in grapefruit, cucumber, pineapple, tomatoes, onion, serrano pepper, cilantro and mint.
2. Cover and refrigerate for 30 to 45 minutes or until fish is firm and opaque through to the center.
3. Drain and discard all but 1/4 cup juices. Stir in 1/4 cup Fresca. Serve ceviche with tortilla chips and crackers. Pair with Fresca.

Tip: Sea bass, snapper or fluke can also be used in this recipe.

Tossed in a sweet and tangy Fresca Grapefruit dressing, this fresh salad is a wonderful way to highlight all kinds of berries when they are in their peak season.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Serves: 2

Ingredients

• 1/4 cup Fresca® Grapefruit, plus more for pairing
• 1 tbsp minced shallot
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp thinly sliced fresh basil
• 1 tbsp finely chopped fresh parsley
• 4 cups mixed greens
• 1/2 cup sliced strawberries
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/4 cup toasted sliced almonds
• 1/4 cup crumbled goat cheese

Instructions

1. In medium bowl, whisk together Fresca, shallot, lemon zest, lemon juice, oil, Dijon, salt and pepper. Stir in basil and parsley.
2. In large bowl, toss mixed greens with half the Fresca dressing. Divide among 2 serving bowls. Top with strawberries, blueberries, raspberries, almonds and goat cheese. Drizzle with remaining dressing. Pair with Fresca Grapefruit.

Tips: For a dinner salad, add diced avocado and chopped roasted beets. Serve topped with chicken, steak, edamame or tofu.

Substitute mixed greens with baby arugula or kale if preferred.

Filled with a simple baked snapper that’s marinated in tangy citrus flavors, these bite-sized tacos make the perfect handheld appetizer.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes (+ 20 minutes marinating time)
• Serves: 2

Ingredients

• 1/3 cup Fresca® Grapefruit, plus more for pairing
• 2 (8 oz each) white fish fillets, like snapper
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp canola oil
• 6 corn tortillas (about 6 inches)
• 1 cup shredded cabbage
• 1/2 cup pico de gallo
• 1/3 cup sour cream
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. Preheat oven to broil. Meanwhile, warm tortillas according to package directions; keep warm.
2. In medium bowl, toss fish with 1/3 cup Fresca. Let stand for 20 minutes.
3. In small bowl, stir together chili powder, cumin, garlic powder, salt and pepper.
4. Line small baking sheet with foil. Drizzle oil in center of baking sheet. Arrange fish over oil. Season with spice mixture.
5. Broil for 8 to 10 minutes or until fish is just cooked through and starting to flake. Using 2 forks, flake fish.
6. Serve fish in tortillas with cabbage, pico de gallo and sour cream. Garnish with cilantro and serve with lime wedges. Pair with Fresca.

Tips: Alternatively, for homemade mini taco shells, use 4-inch cookie cutter to cut mini taco rounds from larger tortillas. Heat according to package directions for soft tacos. For crispy taco shells, bake shells in 400°F oven, draping between grates in oven rack to create a U-shape, for 8 to 10 minutes.

Snapper, tilapia, bass or haddock works well in this recipe.

Make this sophisticated yet simple-to-prep green goddess bowl for an eye-catching weeknight dinner and take the lunch leftovers to work the next day.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes (+ 20 minutes marinating time)
• Makes: 2

Ingredients

Grilled Chicken:

• 1/3 cup Fresca® Grapefruit
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 tbsp finely chopped fresh thyme
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 boneless skinless chicken breasts (each about 5 oz)

Green Goddess Dressing:

• 1/4 cup Fresca® Grapefruit, plus more for pairing
• 1/2 avocado, pitted and peeled
• 1/4 cup olive oil
• 1/4 cup plain Greek yogurt
• 8 leaves fresh basil
• 1 sprig fresh dill
• 1/4 cup fresh packed parsley leaves
• 1 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Salad Bowls:

• 2 cups cooked grains, such as brown rice, farro and/or barley
• 1 cup baby arugula
• 1 cup shredded kale
• 1/2 cup sliced cucumber
• 1/2 cup halved cherry tomatoes
• 1/2 cup cooked shelled edamame
• 1/4 cup crumbled feta cheese
• 2 radishes, thinly sliced
• 1 tbsp chopped fresh dill, for garnishing (optional)

Instructions

1. Grilled Chicken: In medium bowl, stir together 1/3 cup Fresca, oil, Worcestershire sauce, chili powder, thyme, salt, pepper, garlic powder and onion powder. Toss chicken with marinade. Let marinate at room temperature for 20 to 30 minutes, or cover and transfer to refrigerator to marinate for up to 24 hours.
2. Preheat grill to medium-high heat; grease grates well.
3. Remove chicken from marinade, shake off any excess, pat chicken dry with paper towel and discard marinade.
4. Grill chicken, turning every 5 minutes, for 20 to 25 minutes or until grill-marked, cooked through and internal temperature registers 165°F when inserted into thickest part of chicken. Let rest for 10 minutes before slicing.
5. Green Goddess: Meanwhile, in blender, purée avocado, 1/4 cup Fresca, oil, yogurt, basil, dill, parsley, lemon juice, garlic, salt and pepper until smooth.
6. Salad Bowls: Divide cooked grains between 2 bowls. Top with arugula, kale, sliced chicken, cucumber, tomato, edamame, feta and radishes. Drizzle with half the dressing. If using, garnish with dill. Serve with remaining dressing and pair with Fresca.

Tip: Substitute toppings as desired. Try chopped roasted beets, drained rinsed canned chickpeas or lentils, thinly sliced fennel, pickled red onion, goat cheese, watercress and radicchio for variations.

Accented with Fresca Grapefruit, this soy-ginger marinated steak is flavorful and tender, served with a tangy mixed-herb chimichurri for a steak dinner that you’ll make all summer long.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (+ 15 minutes marinating time)
• Serves: 4

Ingredients

Grilled Steak:

• 1/2 cup Fresca® Grapefruit
• 3 tbsp soy sauce
• 1 1/2 tbsp canola oil
• 1 1/2 tbsp sriracha
• 1 1/2 tbsp minced fresh gingerroot
• 4 strip loin steaks (each about 7 oz)
• 1 tsp salt
• 1 tsp black pepper

Grapefruit Chimichurri:

• 1/4 cup Fresca® Grapefruit, plus more for pairing
• 1/3 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh cilantro leaves
• 1 tbsp finely chopped fresh dill
• 1/3 cup olive oil
• 1 clove garlic, minced
• 1 tsp minced seeded bird’s-eye chili
• 1/2 tsp salt

Rice Bowls:

• 4 cups cooked basmati rice
• 5 cups mixed greens
• 1 avocado, pitted, peeled and diced
• 1 cup diced cucumber

Instructions

1. In large bowl, stir together Fresca, soy sauce, oil, sriracha and ginger. Toss steaks with marinade. Let marinate for 15 to 20 minutes.
2. Preheat grill to medium-high heat; grease grates well.
3. Remove steak from marinade (discard marinade), shake off any excess, and season with salt and pepper.
4. Grill steak, flipping once, for 6 to 8 minutes for medium-rare. Let rest for 10 minutes before slicing.
5. Grapefruit Chimichurri: Meanwhile, stir together parsley, cilantro, dill, oil, 1/4 cup Fresca, garlic, bird’s-eye chili, and salt.
6. Rice Bowls: Divide rice between 2 serving bowls.
7. In medium bowl, toss greens, avocado and cucumber with 1/4 cup chimichurri sauce. Add salad to serving bowls. Top with steak slices and serve with remaining chimichurri sauce. Pair with Fresca.

Tips: Substitute quinoa with basmati rice if preferred.

Alternatively, use your favorite cut of steak. Flank skirt or sirloin steak cuts work well in this recipe too.

Infused with Fresca Grapefruit, these slow-cooked baby back ribs are finished on the grill with a homemade barbecue sauce for the ultimate rib feast — tangy, sweet and sticky! Serve with coleslaw, corn on the cob and lots of napkins!

• Prep Time: 20 minutes
• Cook Time: 2 hours, 45 minutes
• Total Time: 3 hours, 5 minutes (+ 10 minutes marinating time)
• Serves: 2

Ingredients

Ribs:

• 1/2 cup Fresca® Grapefruit
• 1 tbsp chili powder
• 1 1/4 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Pinch cayenne pepper
• 1 rack baby back ribs (about 2 lbs), silver skin removed from back of bones

BBQ Sauce:

• 1/2 cup Fresca® Grapefruit, plus more for pairing
• 1 tbsp butter
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1/4 cup light (fancy) molasses
• 1/4 cup tomato paste
• 2 tbsp lemon juice
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke, optional

Instructions

1. Ribs: Preheat oven to 275ºF.
2. In small bowl, stir together chili powder, salt, black pepper, coriander, garlic powder, onion powder, paprika and cayenne. Reserve 1 tbsp spice rub for barbecue sauce.
3. Transfer prepared ribs to piece of tinfoil large enough to wrap rib rack. Sprinkle remaining spice rub all over.
4. Pour 1/2 cup Fresca around ribs. Let marinate for 10 minutes. Enclose ribs in tinfoil; wrap tightly so no steam escapes. Transfer to baking sheet.
5. Bake for 2 1/2 to 3 hours or until meat is very tender.
6. BBQ Sauce: In small saucepan set over medium heat, melt butter. Cook onion, garlic and reserved spice rub for 3 to 5 minutes or until starting to soften. Stir in ½ cup Fresca, molasses, tomato paste, lemon juice, brown sugar, Dijon, vinegar, Worcestershire sauce and liquid smoke; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 10 to 15 minutes or until thickened and flavors are married.
7. Meanwhile, preheat grill to medium heat; grease grates well.
8. Grill ribs, turning and basting with half the barbecue sauce, for 10 to 15 minutes or until ribs are lightly charred, glazed with sauce and heated through.
9. Cut into 3-bone portions and arrange on serving platter. Serve with remaining barbecue sauce. Pair with Fresca.

Tip: To make ahead, ribs can be slow-cooked in the oven up to 1 day in advance. Refrigerate overnight, bring to room temperature and grill when ready to enjoy.

Substitute liquid smoke with 2 tsp smoked paprika if desired.

Rosemary and garlic are a classic pairing with lamb. This recipe adds a splash of Fresca Grapefruit for a sweet and citrusy punch.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (+ 20 minutes marinating time)
• Serves: 2

Ingredients

• 1/3 cup Fresca® Grapefruit, plus more for pairing
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 3 cloves garlic, minced
• 4 tsp finely chopped fresh rosemary
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp hot pepper flakes
• 8 lamb rib chops
• 2 tbsp finely chopped fresh mint

Instructions

1. In large bowl, stir together Fresca, oil, vinegar, garlic, rosemary, fennel seeds, salt, black pepper and hot pepper flakes. Add lamb chops and toss to coat. Marinate at room temperature for 20 to 30 minutes or in the fridge for up to 1 hour. Preheat grill to medium-high heat; grease grates well.
2. Remove lamb from marinade, shake off any liquid and discard marinade.
3. Grill lamb chops, flipping once, for 6 to 8 minutes for medium-rare, or until instant-read thermometer registers 145°F when inserted horizontally into thickest part of lamb without touching bone. Let rest for 5 minutes.
4. Sprinkle with mint before serving and pair with Fresca.

Tip: For a full-meal presentation, serve grilled lamb chops over bed of arugula. For an easy side sauce, serve with tzatziki sauce, chimichurri, garlic aioli or chipotle mayonnaise.

With a pretty pink color and fanciful garnishes, this grapefruit punch punched up with grenadine is a refreshing mocktail for both the young and old(er).

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 3

Ingredients

• 2 cans (each 7.5 oz) Fresca® Grapefruit, chilled
• Ice, as needed
• 4 oz grapefruit juice, chilled
• 4 oz Topo Chico Mixer Ginger Beer, chilled
• 4 oz grenadine
• 3 wheels grapefruit, halved, for garnishing
• 3 maraschino cherries, for garnishing

Instructions

1. Fill pitcher with ice. Pour in Fresca, grapefruit juice, ginger beer and grenadine. Stir to combine.
2. Strain into 3 glasses. Garnish with grapefruit wheels and maraschino cherries. Serve immediately.

Tip: For frozen-punch ice pops, omit ice and grapefruit slices. Add a stemless maraschino cherry to 4 ice pop molds, and pour in punch mixture. Freeze for 3 to 4 hours or until completely frozen.

Perfect to beat the summer heat, these pretty ice pops taste as good as they look — especially with these grapefruit-lime mocktails.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (+ 4 hours freezing time)
• Makes: 3

Ingredients

• 2 cans (each 7.5 oz) Fresca® Grapefruit, divided
• 6 raspberries, halved
• 6 pcs diced pineapple
• 6 green grapes, halved
• 1/4 cup diced grapefruit
• 1/4 cup blueberries
• 4 sprigs fresh mint, divided
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 tbsp agave
• 1 cup ice
• 1/2 cup grapefruit juice
• 3 ice pop molds
• 3 popsicle sticks

Instructions

1. Divide and layer raspberries, pineapple, grapes, grapefruit and blueberries among 3 ice pop molds. Insert with popsicle sticks, then pour in enough Fresca to fill molds (reserve remaining for Step 4).
2. Freeze for 4 to 6 hours or until firm.
3. Meanwhile, in vessel with spout, muddle together 1 sprig mint, lime zest, lime juice and agave. Add ice and pour in grapefruit juice; stir to combine.
4. Strain grapefruit juice mixture into 3 coupe glasses. Add fruity popsicle and pour in remaining Fresca, garnishing each with remaining mint sprigs.

Tip: Substitute with seasonal fruit as desired. Try sliced strawberries, diced peaches, diced kiwi and halved blackberries for variation.

Prepared with whole puréed limes and sweetened condensed milk, this creamy lime drink is a popular beverage in Brazil. Fresca Grapefruit is added for a citrus twist.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Serves: 2

Ingredients

• 16 oz Fresca® Grapefruit, divided
• 2 limes, scrubbed and ends trimmed
• 1/2 cup sweetened condensed milk
• 2 tsp granulated sugar
• Ice, for serving

Instructions

1. Slice each lime in half. Cut 2 lime wheels from center. Cut remaining lime pieces into wedges.
2. In blender, blend lime wedges, half the Fresca Grapefruit, sweetened condensed milk and sugar until puréed. Strain through fine-mesh strainer into measuring cup with spout.
3. Fill 2 glasses with ice. Pour strained lime mixture over ice. Top with remaining Fresca. Garnish each with a lime wheel. Serve immediately.

Tip: Alternatively, garnish with grapefruit wheel, or both a grapefruit wheel and lime wheel.

Prepared with a fresh watermelon purée accented with jalapeño for spice, this refreshing mocktail is topped with Fresca Grapefruit for a wonderful drink that screams summer.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 2

Ingredients

• 6 oz Fresca® Grapefruit
• 2 slices fresh jalapeño pepper
• 1/2 cup chopped watermelon
• 1 oz lime juice
• 1/2 oz simple syrup (see Tip below)
• Ice, as needed
• 2 (2-inch) cubes watermelon, for garnishing
• 2 small sprigs mint, for garnishing
• 2 cocktail skewers

Instructions

1. In blender, purée jalapeño slices, chopped watermelon, lime juice and simple syrup until smooth.
2. Fill 2 glasses with ice. Strain watermelon purée evenly into glasses. Top each with Fresca.
3. Skewer watermelon cubes onto cocktail skewers.
4. Garnish spritz with watermelon skewer and mint sprig.

Tips: For simple syrup, in small saucepan, bring 1/2 cup water and 1/2 cup granulated sugar to a boil. Boil for 1 to 2 minutes or until sugar has dissolved. Remove from heat. Let cool completely. Strain and discard solids. Store in refrigerator for up to 1 month. Use to sweeten coffee, tea, lemonade and other drinks and cocktails, or in glazes and syrups for baked goods.

Substitute simple syrup with agave syrup if desired.

With fragrant rosemary and citrussy grapefruit, this refreshing mule is a well-rounded mocktail that’s especially nice for sipping.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 2

Ingredients

• 8 oz Fresca® Grapefruit
• Ice, as needed
• 4 oz grapefruit juice
• 2 oz non-alcoholic tequila or whiskey
• 1 1/2 oz rosemary syrup (see Tip for recipe)
• 8 oz Topo Chico Mixer Ginger Beer
• 2 small sprigs rosemary

Instructions

1. Fill 2 glasses with ice. Divide grapefruit juice, nonalcoholic spirit and rosemary syrup between glasses. Stir. Divide Fresca and ginger beer between glasses.
2. Garnish with rosemary sprigs.

Tip: For rosemary syrup, in small saucepan, bring 1/2 cup water and 1/2 cup granulated sugar to a boil. Stir in 3 tbsp coarsely chopped fresh rosemary. Boil for 1 to 2 minutes or until sugar has dissolved. Remove from heat. Let cool completely. Strain and discard solids. Store in refrigerator for up to 1 month. Use in other cocktails and mocktails, over lemon cake or ice cream, or in a glaze for all cuts of pork.

You can serve this festive sparkling mocktail finished with Fresca Grapefruit during the holiday season, but it works really well for an anytime brunch too.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5
• Serves: 2

Ingredients

• 6 oz Fresca® Grapefruit, chilled
• 4 oz pomegranate juice
• 2 oz elderflower syrup
• 1 tsp fresh thyme leaves
• Ice, as needed
• 1 tbsp pomegranate seeds, for garnishing
• 2 small sprigs fresh thyme, for garnishing

Instructions

1. Fill cocktail shaker with pomegranate juice, elderflower syrup and thyme. Shake until outside of cocktail shaker is frosty.
2. Strain mixture into 2 coupe glasses. Top with Fresca. Garnish with pomegranate seeds and sprigs of thyme.

Tip: For a cranberry variation, substitute pomegranate juice with cranberry juice, and pomegranate seeds with a few fresh or frozen cranberries.