About the bake
A beautiful light flavourful dessert, perfect eaten on Summer days in the garden. If you can't find pomegranates, you can use 300ml of ready-made pomegranate juice instead.
Method
Step 1:
Prepare the pomegranates by removing the seeds (reserving 2 tbsp seeds for decoration) and whizzing in a food processor before sieving.
Step 2:
Bring the pomegranate juice and sugar to a boil, then remove from the heat and stir to dissolve the sugar. Set aside to cool.
Step 3:
Once cool, mix the pomegranate syrup with the orange juice, lemon juice and rose water, then pour into a wide shallow container and freeze.
Step 4:
Leave for 1-2 hours before breaking up the surface with a fork every 30 minutes until completely frozen.
Step 5:
Serve in sundae glasses with a few pomegranate seeds on top.
Ingredients
- 3 Medium pomegranates
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Large orange (juice)
- 1/2 Lemon (juice only)
- 1 tsp Nielsen-massey rose water
Utensils
- Food processor
- Saucepan
- A shallow container
- Sundae glasses
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 3 Medium pomegranates
- 50g Billington's Unrefined Golden Caster Sugar
- 1 Large orange (juice)
- 1/2 Lemon (juice only)
- 1 tsp Nielsen-massey rose water
Utensils
- Food processor
- Saucepan
- A shallow container
- Sundae glasses