Add the pomegranate juice to a small saucepan
In 1-quart saucepan, heat water and sugar to boiling over high heat.
Boil sugar mixture 5 minutes, reducing it slightly to a syrup.
Remove syrup from heat and cool to room temperature.
In bowl, combine syrup and both the pomegranate and lemon juices.
Cover and refrigerate mixture until cold.
Transfer sorbet to airtight container and freeze until firm, 2 to 12 hours.
b>pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate
Combine all ingredients; except blueberries in a blender and process or mix by hand in a small bowl (easier for a single serving).
Top with blueberries for garnish if you wish.
Serve in Martini Glass.
Serve immediately.
*Note: If sorbet is too hard straight out of the freezer to mix by hand, microwaving it for 8-10 seconds softens it enough to mix easily. No need to soften if using a blender to mix.
Score pomegranate rinds lengthwise and crosswise with
hen baking.
Pour the pomegranate molasses dissolved in 3/4
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to
owl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir
ave enough bulgur for this recipe and substitute cracked wheat and
(I include this because the recipe talked about how to cook
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
se all of it). Sprinkle pomegranate seeds over top. Serve warm
akes 2 cups.
Lemon Sorbet:
Combine, refrigerate 4 hours
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.
ish and sprinkle with thyme. Recipe may be doubled.
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
reezer while you prepare the sorbet mixture.
In a large
llow 1/2 of the sorbet to soften a little and
nderneath, then pour over the pomegranate juice. Cover the lamb with