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POMEGRANATE RECIPES
FROM JERRY M. PARSONS, Ph.D.
Professor and Horticulturist, Texas Cooperative Extension
If you have pomegranates in your yard, you'll want to juice some of them to make into punch or jelly or syrup.

The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate!

To extract the juice, separate and crush the edible portion of ripe pomegranates (do not remove seeds at this point). Place fruit in jelly cloth or bag and squeeze out the juice, or cut the fruit in quarters and juice with orange juicer, taking out the seeds.

The juice can be frozen in 1/2 pint or 1 pint containers, to make into punch later on.



Pomegranate Punch

1 cup pomegranate juice
1 cup orange juice
1/4 cup lemon juice
2 cups water
1 cup sugar
1 quart gingerale

Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add gingerale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).



Pomegranate Punch

1 quart pomegranate juice
2 quarts of carbonated water
1 pint vodka (an aged blended whiskey may be substituted)
Juice of 1 lemon

Combine ingredients and sweeten to taste. Punch may be served hot or cold.

Pomegranate Syrup

Boil together 3 1/2 cups pomegranate juice, 1 teaspoon lemon juice, 1/3 teaspoon salt and 1/2 bottle liquid pectin. When mixture cannot be stirred down, add 5 1/2 cups sugar and boil for 5 or 6 minutes. Serve with pancakes and waffles.


Pomegranate Jelly

4 cups pomegranate juice
7 1/2 cups sugar
1 bottle commercial pectin

Measure sugar and juice into large saucepan and mix. Bring to boil over hottest fire and add pectin, stirring constantly. Bring to full boil (one that cannot be stirred down). Boil for 30 seconds. Remove from heat, skim and pour quickly into glasses. Add paraffin. Makes about 11- 6 oz. glasses.

Reprinted with corrections, from the College of Agriculture-The University of Arizona, 1973
Turkish Walnut and Pomegranate Dip
(Muhommorah)

makes 2 cups

1 1/2 c. walnuts, toasted
12 oz. roasted red peppers, drained
1/2 c. extra virgin olive oil
1 T. Pomegranate molasses (see note)
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried chili flakes
salt

Combine above ingredients in the work bowl of a food processor and puree to a smooth paste. Adjust seasoning with salt and refrigerate for a couple of hours to allow flavors to marry. Serve as a dip with pita bread and cut up vegetables, such as red and yellow peppers, celery and Jerusalem artichokes.

Enjoy with a glass of Cakebread Cellars Rubaiyat.

Ginger Orange Pomegranate Relish

Ingredients
Seeds of 2 medium pomegranates (about 1-1/2 cups)
1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1/2 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon salt


Instructions
Gently mix all ingredients together. Cover with plastic wrap and refrigerate until serving. This relish is excellent served over turkey, pork or lamb.

Yield: 1-1/2 cups


From Peggy Trowbridge,Your Guide to Home Cooking.

Grenadine is a syrup flavored with pomegranates. It may or may not contain alcohol. You can easily make your own non-alcoholic grenadine syrup at home with this recipe.

Prep Time : 10min
Cook Time : 20min
Type of Prep : Boil, Steep
Cuisine : Caribbean, U.S. Regional, Cocktail, Mixed Drink, Frozen Drink
Occasion : Christmas, Fall, Spring, Summer, Superbowl, Winter

INGREDIENTS:
• 2-1/4 pounds pomegranates
• 1 pint water
• Sugar, see instructions
• Red food coloring, optional

PREPARATION:

Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.

Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, in alcoholic cocktails, desserts, marinades, and other general recipes.


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Pomegranate Ginger Muffins

Ingredients
2 cups all-purpose flour
About 2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
11/4 cups pomegranate seeds
1 cup milk
1 large egg
About 1/4 cup (1/8 pound) butter or margarine, melted and cooled


Instructions
In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Spoon batter into 12 (21/2-inch-wide) or 24 (13/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.er 2-1/2-inch muffin: 215 calories, 27% (57 calories) from fat; 3.5 g protein; 6.3 g fat (3.6 g sat.); 37 g carbohydrates (0.9 g fiber); 290 mg sodium; 34 mg cholesterol.

Yield: 12 (2-1/2-inch) or 24 (1-3/4-inch) muffins
Pomegranate Port Vinaigrette

Ingredients
1/3 cup ruby port
1/3 cup orange juice
1 cup pomegranate juice (or cranberry juice)
1 teaspoon minced garlic
1 tablespoon shallots, minced
1 egg yolk
2 tablespoons red wine vinegar
1/2 cup safflower or peanut oil
2 tablespoons walnut oil
salt and black pepper to taste


Instructions
Combine the port, juices, and garlic in a nonreactive saucepot. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.

Add the egg yolk, reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper and reserve. Refrigerate if not using immediately.Yield: About 8 servings
ngredients
2 to 3 pomegranates
Sugar to taste
Grenadine syrup
Water (enough to make 2 c liquid including the pomegranite juice)
3 Tbsp quick cooking tapioca


Instructions
Peel the pomegranates and remove the seeds (may be easier under running water). Briefly run the seeds with some of the water through the blender. Strain the pulp, pressing on the seeds to extract all the juice. Run some water through the strainer and press again.

Add enough water to make 2 cups of liquid. Add a little Grenadine syrup to brighten the color and add more flavor. Add sugar to taste. Pour into a saucepan. Sprinkle the tapioca over the surface and let sit for 5 minutes. Heat the mixture and simmer until the tapioca grains are translucent. Serve cold.

Yield: 4 servings
Pomegranate Soup

Ingredients
3/4 cup lentils
2 tablespoons butter or margarine
1 medium onion, chopped
8 cups water (2 quarts)
1 cup long-grain rice
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup pomegranate juice or 1/4 cup Grenadine syrup
1 tablespoon butter
2 tablespoons chopped fresh mint or 2 teaspoons crushed dried leaf mint
1 tablespoon raisins


Instructions
Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or margarine in a large saucepan. Add onion. Saute until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice are tender.

Add parsley, green onions and pomegranate juice or Grenadine syrup. Simmer 15 minutes longer. Melt 1 tablespoon butter or margarine in a small skillet. Add mint. Saute until butter or margarine is golden brown. Pour over soup. Sprinkle with raisins.

Yield: 6 to 8 servings

Sorbet
Credits
Recipe from: Author unknown
6 c Pomegranate seeds [Punica granatum].
6 c Sugar, granulated


Measure the fresh pomegranate kernels and granulated sugar into a bowl. Mix well. Cover and leave for 24 hours.

The following day, pour the mixture into a heavy saucepan and very slowly bring it to boiling point, stirring and mashing the kernels gently with a spoon or fork.

Take care not to bruise the seeds. Strain the syrup through a fine nylon sieve, pressing the kernels gently to extract as much juice as possible and pour it into tightly stoppered hot, dry bottles.
1/2 c Sugar
1 1/2 c Water
3 c Grapefruit juice
1 c Pomegranate seeds

Combine the sugar and water in a saucepan. Bring to a boil over medium
heat; cook 5 minutes.


Combine sugar mixture and grapefruit juice.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Spoon into a freezer-safe container; cover and freeze at least 1 hour. Yield: 8 servings (serving size: 3/4 cup sorbet and 2 tablespoons seeds).

Serving Ideas : Top each serving with pomegranate seeds.

1 1/2 c Pomegranate berries
1/2 c Currants
3/4 c Slivered almonds
1 md Ripe papaya, peel & seeds - removed
2 md Oranges, juiced -=OR=-
1/2 c Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves


Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the refrigerator, this dessert will keep 3 to 5 days.
2 c water
1 c sugar
2 c pomegranate juice
1/4 c lemon juice


In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold. Pour chilled mixture into ice-cream freezer container and freeze following manufacturer's directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or overnight. If sorbet is frozen overnight, just before serving let stand 15 minutes at room temperature to facilitate scooping.
1 md Head lettuce; torn or chopped
1 md Cucumber; diced
1 lg Tomato; diced
1 lg Avocado; diced
2 tb Chopped onion
1 c Pomegranate seeds


Toss ingredients and top with favorite dressing. Serves 6. (Note: Garnish your traditional Waldorf salad with pomegranate seeds; add 2/3 cup pomegranate seeds to Fattoush - Arabic bread salad; mix in the seeds with a variety of lettuces, such as radicchio and endive, topping with olive oil and fresh lemon juice.)
Fresh Pomegranate Chutney

Ingredients
1/2 cup red currant jelly
1/3 cup finely chopped green onions, including tops
1 cup pomegranate seeds (from a 1-pound pomegranate; see notes)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh jalapeno chili
1/2 teaspoon ground coriander
1 tablespoon lemon juice
Salt and pepper


Instructions
Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.

Stir in green onions, pomegranate seeds, ginger, chili, coriander, and lemon juice; add salt and pepper to taste. Let stand about 15 minutes before serving.

Per tablespoon: 26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.

Yield: about 1-1/4 cups

Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.