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.