Best 2 Pomegranate Frost Recipes
Pomegranate frost, a visually stunning and refreshing dessert, is a delightful blend of flavors and textures. The vibrant crimson color of pomegranate seeds paired with the cool, creamy sweetness of yogurt and the tartness of citrus creates a tantalizing symphony of tastes. Whether served as an elegant dessert to impress guests or enjoyed as a light and healthy snack, pomegranate frost is a versatile treat that offers both visual appeal and culinary delight.
Here are our top 2 tried and tested recipes!
POMEGRANATE FROST
Oh so fresh and fruity! The Crew and I had a tough time finding Meyer lemons out of season (Dec-April), so we used regular lemons instead. Well, let me tell you, that didn't hurt the recipe a bit! The flavors are simply delightful.
Provided by S I
Categories Non-Alcoholic Drinks
Number Of Ingredients 7
Steps:
- 1. Fill a pitcher half full with the ice cubes. Add the pomegranate juice, cranberry juice, lemon & lime juices, 12 fl oz. of the sparkling water (save the rest for another batch), and the shredded mint leaves. Stir until well blended.
- 2. Fill 6 tall glasses with ice. Pour the mixture into the glasses and serve.
POMEGRANATE BUTTER CREAM FROSTING RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
Tips:
- For the best flavor, use fresh, ripe pomegranates. If you can't find fresh pomegranates, you can use frozen or canned arils.
- To easily remove the arils from a pomegranate, cut it in half and hold it over a bowl of water. Use your fingers to loosen the arils and they will fall into the water. The water will help to separate the arils from the pith.
- Pomegranate juice can stain, so be careful when handling it. If you get juice on your clothes, rinse it out immediately with cold water.
- Pomegranate seeds can be a choking hazard for small children, so be sure to supervise them when they are eating pomegranate-based dishes.
Conclusion:
Pomegranate is a delicious and versatile fruit that can be used in a variety of dishes. Whether you're looking for a refreshing drink, a sweet dessert, or a savory main course, there's a pomegranate recipe out there for you. So next time you're looking for something new to try, give one of these pomegranate recipes a try. You won't be disappointed!
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