A couple of weeks ago the folks at POM Wonderful offered to send me a small case of 100% Pomegranate Juice to sample. It took me two seconds to respond to their request, yes please!!
I was introduced to Pomegranates during one of my very first visits to Guadalajara. My aunt had a huge tree in her back yard and when they were in season, everyone would come over and take buckets full home.
Most of the pomegranates that left my aunts house ended up at one of her eight brother’s houses. And no, these very tasty and nutrient rich seeds didn’t end up on top of a delicious spinach salad. Nor were they seen made into a delicate pomegranate juice reduction and served over a delicately poached salmon.
No sir! These babies were juiced and turned into Ponche de Granada.
You see, one of the traditions my uncles grew up with was that of enjoying an aperitif prior to their main meal of the day. This usually consisted of Ponche de Granada prepared by my grandfather who was of Spanish decent.
Since not all of us are blessed with having a pomegranate tree growing in their backyard nor have we all grown up to love and enjoy a little pomegranate aperitif before our dinner.
Here are a couple of alternatives:
Thanks to the folks at POM Wonderful we can enjoy fresh pomegranates when in season, or buy fresh pomegranate juice from our local supermarket.
If you are like me and don’t mind having a little dessert before dinner instead of an aperitif here’s a little something I put together for you. Enjoy!
Coco-POM Wonderful Sorbet
1 can coconut milk
2/3 cup sugar
1/2 teaspoon lemon zest
pinch of salt
6 large egg yolks whisked
1 1/2 cups half-half
8 ounces pom wonderful
Warm coconut milk, sugar, lemon zest and salt in a medium saucepan.
Pour half and half and POM Wonderful into a separate bowl and place a strainer over it.
Gently pour 1/2 cup of the warm coconut milk into the whisked egg yolks and stir to temper them.
Once the egg yolks have been temmpered pour back into the saucepan with the warm coconut milk.
Stir the mixture over medium heat until it is thick enough that it coast the back of a wooden spoon.
Remove from heat and pour through the strainer and into the bowl with the half and half and stir.
Chill the mixture in the refrigerater when cool, freeze it in your ice cream maker following the manufacturer’s instructions.