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.
There you go. The sweetest and pinkest scoop you’ll ever see here at Cafe Fernando.
I have one more pomegranate recipe for you in a couple of days. Until then, enjoy.
POMEGRANATE FROZEN YOGURT RECIPE
- 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
- Stir pomegranate juice and sugar over moderate heat until the sugar dissolves. Add lemon juice and let cool to room temperature.
- In a bowl, combine yogurt, pomegranate juice and pomegranate syrup and whisk until completely combined.
- 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.
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!!
That is such a pretty pink! Love the photos next to the pomegranate – just beautiful.
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!!
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
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!
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!
Good Lord! What pink!
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!
Omg! That’s the colour!
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 🙂
Beautiful Cenk! And a very creative way to use pomegraneates…love the colour!
Bunny got Blog
These are just amazing and looks so yummy
My Sweet & Saucy
Your photos are simply stunning! The color of the frozen yogurt is GORGEOUS!
You show so many yummies here,I am watering…
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.
The frozen yoghurt looks gorgeous. I have to get my hands on some grenadine soon.
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.
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.
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?
That is a simple and absolutely beautiful dessert! What a great way to make use of pomegranates of the season.
You’ve hit the nail on the head here, Cenk.
What an awesome colour.
what wonderful photographs!
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.
I have a small gift for you on my last post “E for What?!” dear 🙂 (on BeFoodie!)
Cenk, love, love, love the colour!! Nice one!
Mediterranean Turkish Cook
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.
Yummy…. love to eat these all !!! 😉
Perfect color for Lal. The MAnsion would like to taste it on Nov 15th. Thanks
Susan from Food Blogga
That pink is positively psychedelic!
I’ve never seen such lovely pomegranates before.
The yogurt looks shockingly delicious!
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.
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.
Simply stunning pictures. I am forever amazed natural beauty such as this.
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!
Hi Paula – I used Grenadine. Hope you like the recipe!
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.
Soma – Looks great! Glad you liked the recipe.
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
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
Can’t wait to try this (two years after posting — but I’m new to the Cafe). Has anyone used POM instead of grenadine?
I used POM and grenadine- its too sweet for my taste. Next time I will have to reduce the sugar.
Frozen Yogurt Las Vegas
Such a Marvelous and Delicious Recipe. Surely will try to make and to share on G+. Thanks a lot for sharing.
This looks absolutely fantastic. Such a great way to satisfy your sweet craving without the guilt.
I could not help to notice the beautiful design of your dishes. I’m very creative, and I bet it’s delicious.