Pomegranate Ice 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.

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 ICED TEA

Steps:

• In a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.

POMEGRANATE-YOGURT ICE POPS

Steps:

• Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
• In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
• Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
• To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.

POMEGRANATE ICE CREAM

Steps:

• Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
• Let the seeds fall into a bowl and set aside for garnish.
• Take the other 3 and squeeze the juice**, preferably in an electric juicer.
• Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
• Allow to cool.
• Combine the Mascarpone and cream and whisk until just blended.
• Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
• Allow to soften before serving.
• Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
• **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
• If you want the juice, extract it as you would from an orange or lemon.
• ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.

CREAMY POMEGRANATE ICE CREAM

Steps:

• Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.