Pomegranate Ice

Pomegranates and Parsis go back a few millennia. Like the fish, the pomegranate is one of our central symbols: its color, its seeds, its shape and structure all suggest fertility, joy, and abundance. Ritual trays of fruit for religious ceremonies require a pomegranate. Getting the juice out of pomegranates can be a challenge, with juice flying all over, but a large Mexican-style hinged juicer for squeezing citrus halves works nicely. This is Chez Panisse’s formula for a superlative pomegranate ice.

Ingredients

  • ¾ cup granulated sugar
  • ¾ cup water
  • 1 ½ cups unsweetened pomegranate juice
  • Lime or lemon juice
  • Rose water (optional)

Method

  • Combine the sugar and water in a small saucepan over moderate heat. When the sugar dissolves completely, stir the syrup into the pomegranate juice. Taste and adjust the acidity with the lemon or lime juice. A Parsi cook might shake in some rose water at this point.
  • Freeze for an hour. Stir midway through to be sure it doesn’t separate. When it’s frozen solid, you can serve it by scraping away at it to make pomegranate snow, or give it a quick run through a food processor to smooth out the texture. Put it into a smaller container until you’re ready to serve it. If you like ices on the slushy side, let the container sit at room temperature for a few minutes to soften.
  • Alternatively, freeze the mixture in an ice cream maker following the manufacturer’s instructions.
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