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pomegranate ice

08 Feb

Ever since I can remember, it has been a tradition in our family, that my mother sends all of her married children and grandchildren platters of dried fruit and nuts for Tu b’Shevat.  This year, my parents are in Florida, so with the help of my 12 year old niece, 9 year old nephew, and my 10 year old son, I prepared 10 colorful platters to distribute to the family. (Thanks Rikki, Yitzy, and Yitzy!)

As one of the shiv’as haminim, pomegranate seeds were included on our platters.  While pomegranate was once reserved for a yearly Rosh Hashana treat, it has become an all year round staple in all groceries and supermarkets as well as a  jewel-like accessory to sprinkle on salads.  I was recently served this pomegranate ice alongside a triangle slice of the Chocolate Lovers Truffle Brownies from Suzie Fishbein’s Kosher by Design cookbook.  It’s a winning combination – with the tartness of the pomegranate ice perfectly offsetting the richness of the cake.

INGREDIENTS:

1 cup water

1/2 cup sugar

2 cups Pom pomegranate juice

1/4 cup lemon juice

DIRECTIONS:

Boil the water and sugar until the sugar dissolves.  Cool

Add the pomegranate and lemon juices.  Freeze overnight.  Defrost 10 minutes.  Blend or process in food processor.

Refreeze.  Check texture before serving.  If necessary, defrost briefly and re-blend.

 
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