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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
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.