Ingredients
1 cup pomegranate juice
3/4 cup superfine sugar
1/4 cup fresh basil leaves, plus more for serving
4 cups chilled fresh pink-grapefruit juice (from 4 grapefruits)
2 cups chilled lychee juice (we like Ceres)
Pomegranate arils, for serving
Preparation
Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.
