The thick, tangy syrup is used in a wide range of dishes and is a mainstay in Middle Eastern grocery stores around the world.

Place mint leaves in a pitcher. Use a wooden spoon to bruise leaves. Add pomegranate juice and simple syrup; stir to dissolve. Cover and chill 2 to 4 hours. For each serving, fill a glass with ice.

Once strained, place the ginger syrup in the refrigerator to chill while you prepare the rest of the mocktail. In a shaker over ice, start assembling your pomegranate ginger mocktail. Pour in 2 ...

Pour into a jar. Let cool before using. In a cocktail shaker filled with ice, combine verjus, pomegranate and lemon juices, and ½ ounce agave syrup. Shake until very cold, about 10 seconds.

Add the gelatin mixture to the remaining syrup in the saucepan. Stir until the gelatin has completely melted. Add the remaining 1/2 cup pomegranate juice and the heavy cream; stir well.

Step 4: In a separate bowl, mix the lamb’s lettuce and thyme leaves with some of the pomegranate syrup and season. Serve some salad on top of the cheese and figs, then sprinkle on the remaining ...