On the jar: Mapleyard Pomegranate-Mint
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minPomegranate-Mint Dressing
Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.
Pomegranate-Mint from a national-award-winning chef.
Ratio
Ingredients
- Lemon Juice — 1/2 tbsp fresh lemon juice (7.5 ml)
- Pom Molasses — 1/2 tbsp pomegranate molasses (7.5 ml)
- Olive Oil — 1 tbsp extra-virgin olive oil (15 ml)
- Mint — 1 tsp coarsely chopped mint (1 g)
- Salt — salt (1 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Pom Molasses, Olive Oil.
- Add finishing notes: Mint, Salt.
- Cap the jar and shake until emulsified.
Provenance
Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Hugh Acheson / Food & Wine (published as “Pomegranate-Mint Dressing”). Full citation lives in Provenance.