 | Pomegranate Ice8 servings Source: Author, Niloufer Ichaporia King, My Bombay Kitchen |
| • | 1 cup sugar |
| • | 1 cup water |
| • | 1 1/4 cups The Perfect Purée Pomegranate Concentrate, thawed |
| • | 3/4 cups water (to thin out Pomegranate) |
| • | Lime or lemon juice, to taste |
| • | Rosewater, to finish (optional) |
| • | Rose petals, unsprayed, for garnish (optional) |
| Method: | |
| 1. | Combine sugar and water in a small saucepan over moderate heat. Make a simply syrup by bringing the mixture to a boil, lowering the heat and letting it simmer for 2-2 minutes. |
| 2. | Let the syrup cool down a little and stir in into the Pomegranate Concentrate. |
| 3. | Taste and adjust the acidity with lime or lemon juice. You want to keep the flavor strong and vibrant to withstand the effects of freezing. |
| 4. | Pour the mixture into a shallow container and let it freeze, stirring from time to time to keep it from separating. |
| 5. | When it’s frozen solid, you can serve it by scraping away at it to make pomegranate snow, or give it a quick run through a food processor to smooth out the texture. |
| 6. | Transfer to a smaller tighter covered container until you’re ready to serve. |
| Alternate Serving Suggestion: | |
| If you like ices on the slushy side, let the container sit at room temperature for a few minutes to soften. Or you can freeze the mixture in an ice cream maker following the instructions and serve it as soft or firm as you want. | |