POMEGRANATE RECIPES

On this page I plan to bring you some interesting pomegranate recipes (and pomegranate facts) and show you how to make your own pomegranate juice. Let’s start with the drink I think is the best on the planet. (But then maybe I’m biased!)

Here’s a list of Pomesteen Power’s ingredients: pomegranates and mangosteens, pears, raspberries, blackberries, blueberries and grapeseed extract.

It is a powerful antioxidant supplement that helps to keep the immune system strong and healthy (pomegranates and mangosteens being two of the most potent fruits found in nature).

The other excellent thing about it (to my way of thinking) is that it is already here, created for you by Forever and you can access it by clicking its picture or my nav bar link to The Aloe Store!

Drink it neat or diluted with water to create a fruity squash your children will love. Or freeze it to make delicious ice-lollies!

Simplest of all the pomegranate recipes (scroll to the end for the rest):

Pomesteen can be added to plain yogurt to make a nutritious desert for both adults and children. Best plan? Add it to champagne to make a healthy Kir Royale! (Such a tasty, as well as nutritious, cocktail.)

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Now, as promised, here’s how to make your own pomegranate juice:

Cut open a pomegranate and submerge it in a large bowl filled with water. It’s a good idea to remove the seeds underwater. They will sink to the bottom, while the white membrane holding them together floats. Discard the peel and membrane.

Strain the seeds and put them in a blender. Pulse the blender just a few times, to break the seeds up. Place a mesh strainer over the bowl and pour the seed mixture through it.

Extract as much juice as possible with the help of a rubber spatula to press the pulp against the strainer.

Or use a juice press – after first washing the pomegranate and cutting it into quarters or halves, depending on how big it is.

Then crush the sections with the press and filter the juice through a mesh strainer.

(Of course the second method is much quicker than the first!)

Researchers are investigating how effective a glass of pomegranate juice a day is in reducing the risk of cardiovascular disease.

The name pomegranate derives from the Latin pomum (apple) and granatus (grainy). The fruit is about the size of a large orange, with a rounded hexagonal shape, thick reddish skin and many seeds.

The edible parts are the seeds and the bright red pulp surrounding them. The sweet-sour taste of the fruit can be slightly challenging and pomegranates are a bit fiddly to eat.

Pomegranates are believed to have originated in eastern Iran – and Iranians believe that eve was tempted with a pomegranate in the Garden of Eden.

The fruit was widely regarded as a symbol of fertility, possibly because of the large number of seeds it contains – and some cultures believed that pomegranates held mystical healing powers.

They contain polyphenols, which help the body rid itself of cancer-causing agents; tannins, which lower blood pressure and stimulate the immune system; and anthocyanins, which reduce inflammation and protect blood vessels.

They are rich in vitamins A, C and E, and in iron, which helps the blood maintain an effective supply of oxygen to the body. A pomegranate has about 105 calories, most in fruit sugar.

Stored in a fridge or other cool, dry place, pomegranates keep for many weeks if not months.

POMEGRANATE RECIPES SOURCED JUST FOR YOU!

Ingredients: 500ml/1 pint water, 225g/8oz sugar, 375ml Pomesteen Power, 225g fresh blueberries, 225g fresh raspberries, 2 egg whites, 2 apples (peeled and sliced)

Method

Then - just enjoy! (Of all the pomegranate recipes, this is my personal favorite - which is of course why I've shared it with you first!)

Serves 4; Preparation time: 20 minutes; cooking time: 6 minutes. (A Sainsbury's recipe)

Ingredients: 1 jasmine tea bag, 150ml boiling water, rind and juice of 1 lime, 25g-50g granulated sugar, selection of exotic ready to eat dried fruits, 150g pack lychees, peeled; 2 figs, quartered; 2 Asian pears, quartered, cored and sliced; 2 Fuji apples, quartered, cored and sliced; 1 pomegranate, seeded; fresh coconut shavings to decorate.

Method

Ingredients: 100ml pomegranate juice, 50ml vodka, dash raspberry syrup, dash lemon juice. (Source = www.goodtoknow.co.uk/recipes)

Method

Mix pomegranate juice, vodka, raspberry syrup and lemon juice in cocktail shaker. Shake well. Serve chilled in martini glass or poured over ice.

“Cheers!”

Serves 4, preparation time 5 minutes

Ingredients: 1ltr carton pomegranate & blueberry juice, 1 tablespoon pineapple syrup (drained from a can), 6 shots vodka or white rum, ice cubes filled with frozen pomegranate seeds and blue berries.

Method

Mix the ingredients together, stirring well. Half fill glasses with fruit studded ice cubes and pour the breezer over. Then – just drink it!

DRAGON'S BLOOD POMEGRANATE PUNCH

Ingredients: 500ml pomegranate juice, 250ml grape juice, 250ml ginger ale, fresh blueberries to taste.

Method:

Pour chilled pomegranate juice, grape juice and ginger ale into large punch bowl and stir. Sprinkle a handful of blueberries so that they bob on surface of punch. Use ladle to serve.

BEETROOT AND POMEGRANATE SOUP

Ingredients: 1 tbsp light olive oil, 75g (3oz) onion, finely chopped; 175g (6oz) carrots, diced; 150g (5oz) parsnips, thinly sliced; half tsp ground coriander; 800ml light stock, 350g (12oz) cooked beetroot (no vinegar) sliced; 4 tsp fresh dill, chopped; 1 pomegranate. To garnish: 4 tbsp soya yogurt.

Method