6 oranges, peeled
20 g (1 cup) mint leaves
1 ½ teaspoon orange flower water
1 teaspoon pomegranate syrup
ice cubes, to serve
mint sprigs, to garnish
pomegranate syrup, extra, to serve, optional
Juice the oranges and mint through a juice extractor. Stir through the orange flower water and pomegranate syrup and serve over ice, garnished with mint. Drizzle over a little more pomegranate syrup, if desired. Make 2 medium glasses.