Ice cream and chilled desserts
Inspired by Azerbaijani cuisine, known for its pomegranate orchards, this dessert is made by reducing tart pomegranate juice and freezing it with a little cream. Its fruit-forward base makes it much lighter than rich, cream-heavy ice creams. A saffron garnish adds visual appeal and flavor to the brunch table.
Bring the pomegranate juice and granulated sugar to a boil in a wide pot over medium heat. Reduce it to half its volume, remove it from the heat, and stir in the lemon juice.
Let the reduced pomegranate syrup cool to room temperature, then chill it thoroughly in the refrigerator.
Whip the cold cream until lightly foamy, then slowly fold in the cooled pomegranate syrup.
Pour the mixture into a covered container and freeze for 4 hours, stirring with a fork every hour. Garnish with saffron and pomegranate seeds before serving.
Stay by the pot while reducing the pomegranate juice; as it approaches a syrup consistency, it can burn very quickly. Contains dairy (cream).
Nar suyunu yarı hacmine indirmek bende 25 dakika değil 35 dakika sürdü, geniş tencere yerine dar bir tencere kullanmıştım, sanırım yüzey alanı azalınca buharlaşma yavaşlıyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.