Prep Time: 15 minutes
Cook Time: N/A
1 pomegranate, cut in half (horizontally)
2 tablespoons of pomegranate seeds (reserved for garnish)
1 teaspoon of granulated sugar
- Carefully, cut the pomegranate in half, horizontally. Reserve 2 tablespoons of seeds for garnish.
- Transfer the remaining seeds to the bowl of a food processor and puree for 30 seconds.
- Transfer the puree to a fine sieve set over a medium bowl.
- Using the back of a ladle, push down on the pulp to extract the juice.
- Whisk sugar into juice.
Serving: Delicious over vanilla ice cream or Coeur à la Crème.
Warning: The juice of pomegranates will stain everything.
HINT: The easiest way to release the seeds from the pomegranate it to cut it in half, hold half a pomegranate in your hand, skin side up, over a bowl, in the sink and hit the pomegranate half with the back of a wooden spoon. The seeds will fall out into the bowl.