Persephone
['1/3 cup dried culinary lavender*', '2/3 cup superfine sugar', '8 ounces pure mango juice', '8 ounces distilled or tap water', 'Juice of 1 lime', '1/4 cup lavender crystals', '2 ounces mango elixir', '2 ounces pomegranate juice', '2 ounces simple syrup', 'Ice', '9 ounces soda water', '*Dried culinary lavender is available online or at some specialty food stores.']
In a food processor, process the lavender and sugar until fully combined, about 1 minute—the mixture will look like a fine powder. DO AHEAD: Lavender crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.
Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
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License: CC BY-SA 3.0
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