If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ruby Heart-Stealer is back. You may remember her as the Lady in Red to the now disgraced Silvio Berlusconi. We crafted a tribute to her for Valentine's Day in the form of a different sorbet. This time we are using pomegranates (as well as rasberries). Berlusconi always needs a razberry. Again, you will need an ice cream maker.This recipe works well with the Cuisinart 1 1/2 quart model. It can be either a dessert or a palate cleanser between courses, perhaps prior to a holiday roast goose. So then, "Good night you ladies of Spain". —pierino
- 1 cup pomegranate juice*
- 1 pint fresh rasberries
- Seeds of one pomegranate, roughly 4 ounces
- Prepare a simple syrup mixture with water and sugar. Combine water and sugar in a sauce pan and heat until just before it boils. Stir until the sugar is dissolved. Set aside.
- Into a sturdy blender place the rasberries along with 1 tablespoon of your pomegranate seeds (remaining seeds will be served to garnish). Liquefy this mix. Push through a fines strainer to separate any residual pulp or seeds.
- This recipe was entered in the contest for Your Best Pomegranates
More Great Recipes: Desserts
These Figs are Feeling a Little Tart
Learn to love fruit with chocolate
Learning to love fruit with chocolate.
The best donuts—ever.
We've got the summer blues.
How we do a Genius dinner party for 30.
A better basket.