Bottled pomegranate juice is available at many specialty stores and supermarkets. To make your own, place pomegranate seeds in a blender and pulse gently to just break the juice sacks, but not enough to pulverize the seed pits. Pour into a strainer set over a bowl and press the mixture with the back of a spoon to extract as much juice as possible; discard the pits. Four medium, ripe pomegranates should yield about 1-1/2 cups juice plus 1/2 cup seeds.
Pomegranate Ice Cream
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Instructions
- In a medium saucepan, heat orange juice over medium-high heat until reduced to 1/2 cup. Add unrefined cane sugar, and stir until dissolved. Stir in pomegranate juice; remove from heat and refrigerate until cool.
- Combine chilled pomegranate juice mixture with milk and process in an ice cream maker until thick, about 15 minutes. Add pomegranate seeds. Finish processing. Serve with persimmon pie.
Recipe Notes
Nutrition Facts
Pomegranate Ice Cream
Amount Per Serving
Calories 194
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 194,Fat 3,Perfat 14,Cholesterol 11,Carbo 40,Protein 4
