Pomegranate Ice Recipe
Serve this tart, refreshing ice as a dessert or as a palate cleanser after the main course of a heavy holiday meal. It pairs particularly well with turkey, ham, or beef roasts. Pomegranate concentrate is available in Middle Eastern and Indian grocery stores. The tartness varies by brand.
• 3 cups water
• 2 rooibos tea bags
• 1 tablespoon pomegranate concentrate (or more to taste)
• 2 tablespoons sugar (or more to taste)
1. Bring the water and rooibos to a boil. Reduce the heat immediately; cover and let the tea stand over a low flame for 5 minutes.
2. Stir in the pomegranate concentrate and sugar. When dissolved, taste, adding more sugar as necessary. The final flavor should be tangy.
3. Remove the tea bags. Freeze the mixture as directed in your ice cream maker.
4. If you don’t have an ice cream maker, pour the mixture into a large, shallow, plastic freezer container. When it becomes slushy (after 30 minutes to an hour), whip the mixture with a fork and return it to the freezer. When it’s almost frozen, whip it again and freeze again. When it’s completely frozen, whip a third time to break the ice into grainy chips.
5. Serve immediately in pre-chilled bowls.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.