Pomegranate Frozen Yogurt

November 07th, 2008  | Category: Ice Cream & Sorbet

Pomegranate Frozen Yogurt

End of summer means no more deliveries of fresh vegetables and fruits from my dad’s garden. It is sad to wake up on a Monday morning and not look forward to a surprise.

Right after the weekend they closed our summerhouse for the season, my dad brought a crate full of tiny pomegranates, each the size of a large lemon. Underneath their bright yellow/pink skin were the sweetest seeds I have ever tasted. Instead of popping the seeds in my mouth one by one, I squeezed their juice and turned them into a frozen yogurt.

The best thing about preparing ice cream is that you have the chance to adjust the ingredients as you go along with the recipe. I started off by whisking the pomegranate juice with sugar, then added the yogurt and had a sip. Not only did it taste bland, but also the color of the mixture turned out to be a dull and unappetizing shade of pink. Then I grabbed the bottle of Grenadine that I use to sweeten my mineral water with and started adding by the spoonful. Two thirds of a cup later, the mixture developed the kick I was looking for and turned into a bright, shocking pink.

Pomegranate Frozen Yogurt

There you go. The sweetest and pinkest scoop you’ll ever see here at Cafe Fernando.

Pomegranate Frozen Yogurt

I have one more pomegranate recipe for you in a couple of days. Until then, enjoy.



  • 2 cups freshly-squeezed pomegranate juice
  • 1+ 1/2 cup plain, whole milk yogurt
  • 2/3 cup Grenadine (pomegranate syrup)
  • 1/2 cup sugar
  • 2 tsp lemon juice


  1. Stir pomegranate juice and sugar over moderate heat until the sugar dissolves. Add lemon juice and let cool to room temperature.
  2. In a bowl, combine yogurt, pomegranate juice and pomegranate syrup and whisk until completely combined.
  3. Chill the mixture thoroughly (3 hours in the freezer works for me), then freeze it in your ice cream machine according to the manufacturer’s instructions. If you don’t have one, here’s how you make ice cream without a machine.
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  1. 1 - Pille on November 7th, 2008

    What a gorgeous colour!! I made no-churn pomegranate ice cream few months ago, à la Nigella Lawson, which was delicious. Your frozen yogurt sounds even nicer, though!!

  2. 2 - Hillary on November 7th, 2008

    That is such a pretty pink! Love the photos next to the pomegranate – just beautiful.

  3. 3 - Ghille on November 7th, 2008

    Oh my! I have always loved the tart/sweet flavor of pomegranate…and am a frozen desert fanatic as well!! Got me on both counts Fernando!!

  4. 4 - Jessie on November 7th, 2008

    WOW. This looks great.

    And I couldn’t agree more about adjusting ice cream recipes as you go. Kind of like being the best kind of mad scientist.

    Well done! I’d love a big dish of this right about now.

    a.k.a. The Hungry Mouse

  5. 5 - Manggy on November 7th, 2008

    It’s so fantastic what nature has to offer us– fantastic deep, passionate pigments. I’ve never had pomegranates before but I would love to try. Excellent shots Cenk!

  6. 6 - Sean on November 7th, 2008

    When we were in Andalucia in 2001, shortly after 9/11, I was struck by the prevalence of pomegranates. Then it slowly dawned on me: Pomegranate translates as “apple of Granada,” and in fact the Spanish word for pomegranate is Granada. It’s the symbol of the city, and of the fallen Moorish kingdom. It was amazing to see the fruits on these trees bursting open on the branch, with bright red pips tumbling out.

    Pomegranates have always been one of my favorite fruits. I’ll definitely try this recipe!

  7. 7 - Szerelem on November 7th, 2008

    Good Lord! What pink!

  8. 8 - Helen on November 7th, 2008

    Wow. Simply stunning. I adore pomegranates but have never had the pleasure of eating them this way. What a fantastic colour too! This is definitely the prettiest food picture I have seen in a while, the way those pomegranates still have leaves, I have never seen them like that before and you have a plentiful supply form your dad’s garden – how wonderful!

  9. 9 - Banu (BaL) on November 7th, 2008

    Omg! That’s the colour!

  10. 10 - Gera on November 7th, 2008

    Oh Cenk! What a feast for the eyes and for the mouth also!

    Absolutely tasty-stunning-shocking pink color!

    The beautiful of making ice cream you’re a chemist playing with color and flavors. Excellent job 🙂

  11. 11 - Peter G on November 7th, 2008

    Beautiful Cenk! And a very creative way to use pomegraneates…love the colour!

  12. 12 - Bunny got Blog on November 7th, 2008

    These are just amazing and looks so yummy

  13. 13 - My Sweet & Saucy on November 7th, 2008

    Your photos are simply stunning! The color of the frozen yogurt is GORGEOUS!

  14. 14 - iWalk on November 8th, 2008

    You show so many yummies here,I am watering…

  15. 15 - Tony on November 8th, 2008

    these colors are absolutely gorgeous, Cenk!! The last time I had freshly squeezed pomegranate juice was when I was visiting Syria last winter. I wonder if I could substitute some of the sugar for pomegranate molasses… or do you think it make it too dark?
    Either way, I’m excited to try this recipe especially with the abundance of fresh pomegranates overflowing the farmers markets.

  16. 16 - Shaheen on November 8th, 2008

    The frozen yoghurt looks gorgeous. I have to get my hands on some grenadine soon.

  17. 17 - Sangfraud on November 8th, 2008

    If it comes from pomegranates I usually can’t resist. Cenk’s photos are so beautiful I want to grab the food off the screen. I can almost feel myself gaining weight.

  18. 18 - Cenk on November 8th, 2008

    Pille – Thanks! Hope you like my version, too.

    Hillary, Ghille, Jessy, Szerelem, Banu, Gera, Peter G, Bunny got Blog, My Sweet&Saucy, iWalk, Shaheen, Sangfraud – Thank you all for your lovely comments.

    Manggy – You’re missing a lot. Aside from tasting great, pomegranates have many health benefits. Hope you have a taste soon.

    Sean – Hope you like the frozen yogurt version. I am a big fan of pomegranates, too.

    Helen – Wow! Thanks. I’m flattered.

    Tony – I am not so sure about substituting, as the taste of p. molasses is pretty strong. Maybe a tablespoon of extra molasses would be a nice kick. And it will definitely make the mixture darker. If you give it a try, please let me know how it turns out.

  19. 19 - pixen on November 8th, 2008

    Recently I bought 5 litres of Promegranate juice from a Turkish brand called Dimes at less than 1.20 €/box. I wished I can have fresh ones like in my maternal great-great grandparents home where I would sat at the balcony to reac the ripe fruits 🙁 I also bought lots of olive oil by Yahya Laleli and 1 bottle of Promegranate Molasse which I’m still thinking of what and how to use it. Any ideas about that?

  20. 20 - Kian on November 9th, 2008

    That is a simple and absolutely beautiful dessert! What a great way to make use of pomegranates of the season.

  21. 21 - Graeme on November 9th, 2008

    You’ve hit the nail on the head here, Cenk.
    What an awesome colour.

  22. 22 - nadia Dole on November 10th, 2008

    what wonderful photographs!

  23. 23 - Cenk on November 10th, 2008

    Pixen – You can use pomegranate molasses in salads. Have you heard of Gavurdagi Salad before? It is a combination of tomatoes, sweet green peppers and onions, all diced, with lots of parsley, mint and walnuts mixed in. The dressing is made with olive oil, pomegranate molasses, salt and a bit sugar. I should post a recipe for this salad in the near future. This salad looks promising as well (just add pom. molasses when preparing the dressing).

    Kian, Graeme, Nadia – Thanks! Glad you liked it.

  24. 24 - Banu (BaL) on November 10th, 2008

    I have a small gift for you on my last post “E for What?!” dear 🙂 (on BeFoodie!)

  25. 25 - renai on November 13th, 2008

    Cenk, love, love, love the colour!! Nice one!

  26. 26 - Mediterranean Turkish Cook on November 14th, 2008

    I love pomegranates. The pictures look super! That reminds me, I have a couple pomegranates that we need to eat. Haven’t had them this season yet.

  27. 27 - Julia on November 14th, 2008

    Yummy…. love to eat these all !!! 😉

  28. 28 - The Mansion on November 14th, 2008

    Perfect color for Lal. The MAnsion would like to taste it on Nov 15th. Thanks

  29. 29 - Susan from Food Blogga on November 15th, 2008

    That pink is positively psychedelic!

  30. 30 - lifeinrecipes on November 15th, 2008

    I’ve never seen such lovely pomegranates before.

    The yogurt looks shockingly delicious!

  31. 31 - Britt-Arnhild on November 16th, 2008

    I tasted pomegranate for the first time a few weeks ago, during a visit in India. Now I have bought my first pomegranate and ate it with plain yoghurt. Delicious.

    I must try your frozen youghurt some day.

  32. 32 - Minal on November 26th, 2008

    Hey this looks simple awesome. I have never tried pomegranate yogurt earlier, but I will definitely prepare this one. Thanks for sharing this wonderful recipe.



  33. 33 - Syrie on November 26th, 2008

    Simply stunning pictures. I am forever amazed natural beauty such as this.

  34. 34 - Paula Pereira on March 5th, 2009

    Hello, great food blog1 i just discovered it. I was wondering if you used grenadine or pomegrante syrup because they are two different things. thanks, I am definitely going to make frozen yogurt soon too! thank you!

  35. 35 - Cenk on March 5th, 2009

    Hi Paula – I used Grenadine. Hope you like the recipe!

  36. 36 - Soma on June 19th, 2009

    Cenk, I used your recipe to make my Pom. & Mint frozen yogurt & posted it. Thanks a bunch! Tho’i did not have access to the wonderful fresh juice you used, we still loved it.

  37. 37 - Cenk on June 19th, 2009

    Soma – Looks great! Glad you liked the recipe.

  38. 38 - pome fro yo! « MissT(’s)Take on August 31st, 2009

    […] this wonderful recipe for all  kinds of homemade and healthy frozen yoghurt Replace pomegranate with any other fruit of […]

  39. 39 - nilam on November 18th, 2009

    wow! Yummy!! will defy try this… Here in India, in addition to eating the fruits, fresh juices and squash, we also use dried pomogranate seeds for cooking!
    Pomogranate skin is dried thoroughly, powdered and stored and makes an instant & safe medicine for infant & adult diahorrea

  40. 40 - Froyo Lover on November 9th, 2010

    Oh my this pomegranate froyo looks absolutely amazing! I am definitely going to try out this recipe! But for all you froyo lovers out there in the EAST COAST area I just found out about a NEW frozen yogurt place opening up at the Clifton Promenade Shops in New Jersey. Even better, they are giving away FREE froyo from 1PM-10PM during their Grand Opening–November 12th. Count me in! 🙂 I stumbled upon their info at facebook.com/cupsfrozenyogurt

  41. 41 - Ned's Mom on June 9th, 2011

    Can’t wait to try this (two years after posting — but I’m new to the Cafe). Has anyone used POM instead of grenadine?

  42. 42 - Melissa on July 1st, 2011

    I used POM and grenadine- its too sweet for my taste. Next time I will have to reduce the sugar.

  43. 43 - Frozen Yogurt Las Vegas on July 31st, 2013

    Such a Marvelous and Delicious Recipe. Surely will try to make and to share on G+. Thanks a lot for sharing.

  44. 44 - Zana@GreenTravelReviews on February 8th, 2014

    This looks absolutely fantastic. Such a great way to satisfy your sweet craving without the guilt.

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