Wednesday, October 28, 2009

Pomegranate Sorbet

A member of the berry family and long considered a symbol of fertility and abundance in many cultures, a few years ago pomegranates were virtually unknown.But with all the interest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products.There are two kinds of pomegranates available.There is the "sour"kind that is used in many middle eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"or "eating" kind which is the one that is most readily available in the produce section.

Pomegranates mature in the fall which is about the time that you start seeing them in stores.They are extremely rich in antioxidants especially Vitamin C, pantothenic acid,and potassium.A lot of cultures believe that they help cool and cleanse the system and as such are eaten in a variety of ways throughout the world, particularly the Middle East.Pomegranates are eaten just as-is or they are used in salads,rice dishes, stews, stuffings,or in desserts.Below is a simple ice cream recipe using the juice from this extremely versatile fruit.Hope you enjoy it.
3 c pomegranate juice
1/2 c sugar
2 Tbsp. pomegranate molasses
2 tsp.fresh lemon juice
  1. Put all ingredients into a large saucepan, set over medium heat, and warm, stirring until the sugar is completely dissolved.
  2. Transfer the mixture to a large mixing bowl and refrigerate till very cold (takes maybe about an hour).
  3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.
  4. Enjoy immediately or store in an airtight container in the freezer.
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