ust combined.
For the pomegranate syrup, combine sugar, orange juice and
ixture and reduce it to syrup, about 15 minutes.
Remove
Wash the eggplants, slice and sprinkle with coarse salt. Let them
sit for one hour then rinse off the bitter liquid they release;.
pat dry and cut into cubes.
Remove the skins from the tomatoes and cut into cubes.
Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
Cook slowly for 20 minutes.
Add pomegranate syrup.
Serve warm, with love.
Preheat the oven on the BROIL setting.
Arrange the onions quarters on an ovenproof grill pan or parchment-lined baking sheet.
Season with salt and pepper. Drizzle pomegranate syrup all over the onion.
Set the oven rack on the middle position and broil until the onion is tender and caramelized approximately 20 minutes, turning occasionally to broil evenly.
If desired, serve onions over baby arugula leaves or mixed greens, pouring any residual sauce over the vegetables.
In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur.
Cover and chill for 1 hour (allows the flavors to blend).
To serve, fill champagne flutes half-way with pomegranate mixture.
Add champagne to fill.
Cheers!
Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.
To Prepare Juice.
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
To Prepare Pomegranate Syrup.
In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
t in along with the pomegranate syrup, mint, and remaining 2 teaspoons
Whisk mayonnaise, pomegranate syrup, and tarragon together until thoroughly combined.
Store in a covered container in the refrigerator.
asserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in
To make the pomegranate syrup, simmer the pomegranate juice with 1 cup sugar
ay.
Filling:
Boil pomegranate juice in heavy large saucepan
PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates
200 degrees C).
Stir pomegranate juice, brown sugar, vinegar, and
Combine with avocado.
Prepare pomegranate syrup: Combine sugar and corn starch
nd pumpkin seeds. Drizzle with pomegranate syrup. Serve immediately.
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
For Syrup:
Place the pomegranate juice, sugar and lemon juice
inutes.
Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and
Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.