Pomegranatesinorangeflowerwater Recipes
POMEGRANATES IN ORANGE FLOWER WATER
To make this popular Tunisian dessert you need the largest, flame-red pomegranates you can find. This dessert needs to sit for 1 hour before serving so plan accordingly.
Provided by FDADELKARIM
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- How to Remove Seeds from a Pomegranate:.
- Fill a large bowl with water. Hold the pomegranate in the water and slice the crown off. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water carefully break it apart. Then gently separate the arils (seeds) from the outer skin and white pith.
- The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith then pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
- Divide the seeds among four glass serving bowls. Sprinkle the fruit in each bowl with 1 tsp of orange flower water & 1 1/2 tsp of sugar. Let stand for 1 hour before serving.
Nutrition Facts : Calories 82, Fat 0.2, Sodium 2.5, Carbohydrate 20.8, Fiber 0.5, Sugar 20.3, Protein 0.8
POMEGRANATE MARINADE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.
POMEGRANATE AND ROSE GRANITA
The rose petals look lovely here, but don't worry if you can't get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, ice dishes, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
- Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
- Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
- Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
- Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams
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