Pomegranate Ice Cubes Food

POMEGRANATE ICE CUBES

Steps:

• Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
• Fill two ice cube trays with water almost to the top, and place in freezer for about an hour.
• When cubes are semi-frozen, remove the trays from the freezer. Sprinkle pomegranate seeds into cubes in tray. Place trays back in the freezer until cubes are frozen solid.
• Serve with beverage of your choice.

RUBIES ON ICE

Steps:

• Scatter pomegranate seeds over an ice cube tray, about 1 teaspoon per cube; fill with water and freeze., Combine vodka, molasses, ginger syrup, lime juice and the cinnamon stick. Let steep 15 minutes. Strain; discard cinnamon stick. Place 4 pomegranate ice cubes in each of 4 tall glasses. Pour molasses mixture evenly into glasses; top off with chilled club soda. Stir well. Garnish with additional pomegranate seeds and lime, if desired.

ICE CUBES

Steps:

• Empty the ice cubes that are left in the trays (if there are any left) into the bin.
• Take the trays over to the sink and fill them with cold water. (Hot water will freeze faster and more clear).
• Place the water filled ice trays back in the freezer.
• Replace the ice bin if you had to remove it.
• Shut the door to the freezer.
• Be sure to leave for around 4-6 hours at least to make sure it is frozen.
• If you want to experiment, you can freeze things like fruit infused waters or juices.

POMEGRANATE ICE

Steps:

• Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.
• Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.

POMEGRANATE CHAMPAGNE SPRITZER RECIPE BY TASTY

Steps:

• Cut the pomegranate in half, and hit it over a bowl with a wooden spoon to release the seeds.
• Squeeze half a lemon over the pomegranate seeds.
• Pour a half cup of water over the seeds and lemon juice, and spoon the mixture into ice tray of choice.
• Freeze the cubes for an hour or until solid.
• In a glass, put one cube and then top with champagne.
• Watch the drink transform while the ice cube melts.
• Enjoy!

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
• Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.

POMEGRANATE MOJITO MOCKTAIL

Steps:

• A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
• Reserve half the mint for serving, and tear the rest into a large jug with the lime quarters. Using a rolling pin, bash the mint and lime to release the flavours. Add the pomegranate juice and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime slices and more mint.