Inspired by Iraqi cuisine's love of pomegranate, this recipe is made by pressing fresh pomegranate arils, simmering the juice briefly, and freezing it in small ice cube trays. Made without any added sugar, the cubes are used in small, spoon-sized portions stirred into sparkling water or tea.
Press the pomegranate arils through a sieve, or blend and strain them, to extract the juice.
Mix the pomegranate juice with the water and simmer gently over low heat for 10 minutes to concentrate it slightly.
Divide the cooled liquid among ice cube trays, adding a mint leaf to each compartment if you like.
Place the trays in the freezer and leave them for 3 hours until completely solid.
If you simmer the pomegranate juice too long it thickens into a syrup and becomes hard to pour into the trays. To stay within a keto-friendly portion, these cubes should be used sparingly rather than drunk by the glass.
Taze nar bulamadığım için hazır nar ekşisini suyla inceltip aynı yöntemle dondurdum, tadı taze nardan biraz daha yoğun oldu ama maden suyuna eklediğimde fark neredeyse hissedilmedi; pratiklik açısından bir dahaki sefere de bu yolu tercih edebilirim.
Bu buz kalıplarını ilk kez maden suyuna attım, nar ekşiliği içeceğe hafif bir renk ve hoş bir ferahlık kattı; 3 saat bekleyip dondurdum ve kalıplar gayet düzgün çıktı, çocuklarım bile bardaklarına atmak istedi.
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