Pomegranate ice
This is so refreshing and so simple to make, you'll want to have some in the freezer at all times
1
rating
Difficulty and servings
Serves 8
Preperation and cooking times
Prep 40 mins
Plus freezing
- 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.
Make a granita
If you don't own an ice-cream machine, make the syrup into a granita by freezing it on a tray, then breaking up the ice crystals with a fork when it starts to turn slushy. Finally, leave it to freeze completely.
Why not try
Simply adding pomegrante seeds to a salad of bitter winter leaves, or stirring seeds into rice or couscous dishes.
Recipe from Good Food magazine, February 2006 .
Per serving
350 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 6g, salt 0.1 g
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http://www.bbcgoodfood.com/recipes/3149/
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Ingredients
- 450g caster sugar
- 8 pomegranates
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Difficulty and servings
Serves 8
Preperation and cooking times
Prep 40 mins
Plus freezing
Low fat and so refreshing
Ingredients
- 450g caster sugar
- 8 pomegranates
Per serving
350 kcalories, protein 2g, carbohydrate 78g, fat 0 g, saturated fat 0g, fibre 6g, salt 0.1 g
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26 March 2008
sissy rated and commented on this recipe
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