POMEGRANATE-YOGURT ICE POPS
A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Provided by Salma Hage
Categories Dessert Ice Cream Pomegranate Yogurt Dairy Vegetarian Soy Summer Spring
Yield 6 ice pops (ice lollies)
Number Of Ingredients 5
Steps:
- Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
- In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
- Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
- To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.
POMEGRANATE ICE
This is so refreshing and so simple to make, you'll want to have some in the freezer at all times
Provided by Barney Desmazery
Categories Dessert, Dinner, Treat
Time 40m
Number Of Ingredients 2
Steps:
- Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.
- Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.
Nutrition Facts : Calories 350 calories, Carbohydrate 78 grams carbohydrates, Sugar 78 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
POMEGRANATE ICED TEA
Provided by Robert Irvine : Food Network
Categories beverage
Time 15m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- In a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.
Nutrition Facts : Calories 51 calorie, Sodium 11 milligrams, Carbohydrate 13 grams, Sugar 11 grams
CREAMY POMEGRANATE ICE CREAM
My boys and I made this recipe for our 8th Annual Hopkins County Ice Cream Freeze Off.
Provided by Tami Armstrong
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 16.8 mg, Sugar 39 g
POMEGRANATE ICE CREAM
If you love pomegranates, you should give this one a try :) It has a refreshingly different flavor. Prep time does not include freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
- Let the seeds fall into a bowl and set aside for garnish.
- Take the other 3 and squeeze the juice**, preferably in an electric juicer.
- Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
- Allow to cool.
- Combine the Mascarpone and cream and whisk until just blended.
- Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
- Allow to soften before serving.
- Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
- **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
- If you want the juice, extract it as you would from an orange or lemon.
- ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.
Nutrition Facts : Calories 444.5, Fat 26.9, SaturatedFat 16.5, Cholesterol 97.9, Sodium 32, Carbohydrate 52.3, Fiber 0.9, Sugar 49.1, Protein 2.9
POMEGRANATE ICED TEA
This mocktail can be made with freshly squeezed juice from a pomegranate or by using Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large pomegranate will produce about 1/2 cup of juice. I got this from a pomegranate site.
Provided by Sharon123
Categories Beverages
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Prepare tea and cool.
- Mix the rest of the ingredients.
- Pour over ice in an iced tea glass.
- Garnish with lemon wedge.
Nutrition Facts : Calories 0.2, Sodium 0.5, Carbohydrate 0.1
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Author Katherine SacksPublished Sep 19, 2016Estimated Reading Time 7 mins
- Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios. Here's one of our favorite pomegranate recipes: Fresh pomegranate seeds add a pop of sweet flavor to the spaghetti squash, making it the perfect side to this Persian-inspired chicken dinner.
- Roast Pumpkin With Dukkha and Pomegranate. There's nothing like a jar of dukkha—a mix of spiced, salted seeds—to add life to roasted winter squash (or any other roasted vegetable).
- Torn Potatoes of Many Colors With Chile-Lime Butter. If you're looking for Thanksgiving side dishes, you've found a winner. You'll roast the potatoes (a mix is great!)
- Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar) Nutty pistachios and sweet-tart pomegranate seeds add their signature flavors to these turkey meatballs.
- Spiced Pavlova With Pumpkin Mousse. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.
- Shirley Tonic. A holiday-spiced grenadine syrup, club soda, and a lemon twist makes a grown-up Shirley Temple that everyone can enjoy. Get This Recipe.
- Sheet-Pan Curry Pork Chops and Sweet Potatoes. Spiced pork chops and halved sweet potatoes roast in the same pan, then get topped with yogurt sauce, radishes, and pomegranate seeds to add a fresh, tart contrast to the meat and carbs.
- Seared Radicchio and Roasted Beets. This dish wins on color alone. Sweet beets pair perfectly with bitter radicchio. Here, we roast the beets until they're charred, then partner them with seared radicchio wedges and tangy pomegranate.
- Sticky Grilled Chicken. Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this grilling staple. Get This Recipe.
- Smoky Eggplant Dip (Eggplant Moutabal) In this recipe, smoky coal-cooked eggplants blend with nutty tahini and lemon juice, then get topped with pomegranate and black sesame seeds.
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- After churning, it will be soft serve consistency. Either serve right away, or place in a container and cover and store in your freezer. It will firm up more after chilling for a couple of hours.
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